Dinner Menu

Saturday, August 26th, 2017

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Roasted Woven Roots Tomato

black pepper aioli, bacon, lettuces

Jenn’s Head Lettuces

charred local chilies and blue cheese, tomatoes, corn

Blistered Cherry Tomatoes and Wax Beans

garlic and Monterey chevre vinaigrette, everything seeds

Peach and Beet Salad

red onion, red wine, pickled blueberries, Berle Yogurt, pumpkin seeds

Chilled Carrot Soup

whey, cucumber, coriander, cilantro, Animal Farm buttermilk

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Country Terrine

or

Steelhead Rillettes

or

Tofu, Soy Nut and Coconut Pate

served with toasts and seasonal accompaniments

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Spicy Zucchini “Marinara”

tomato, garlic, pecorino, and chili flake

Burnt Eggplant and Chickpea Soup

black tahini and fried chickpeas

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Orecchiette, braised beef, pepperoncinis, scallions, sour cream

Garganelli, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan

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Roasted and Fried Maitake Mushrooms

wax bean and ancient grain “carbonara”, fried and fresh parsley, lemon

Seared Misty Knoll Chicken Thigh

garlic, white bean and pancetta, braised kale

Grilled Portobello “Steak”

crimini mushroom, white miso, broccolini, toasted garlic

Braised Veal Breast

tomato and raisin jam, sweet+sour radicchio

Pan Roasted Striped Bass

peppers, wax beans, sherry, couscous

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Banana Walnut Bread

cream cheese frosting, strawberry-maple syrup

Berle Farm yogurt Panna Cotta

peaches, ginger, crumble shortbread

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