Dinner Menu

Thursday, August 3rd, 2017

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Roasted Beets and Peaches

arugula, honey, orange, pistachio

Jenn’s Head Lettuces

buttermilk, tomato, croutons and cucumber

Woven Roots’ Beefsteak Tomatoes

black pepper mayo, cucumber, lettuces

Toast of Rawson Brook Chevre

spiced rhubarb chutney

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Veal Rillettes

or

Spicy Chickpea and Curry Hummus

served with toasts and seasonal accompaniments

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 Maitake Roll

smoked aioli, pickled broccoli, buttered roll

Spicy Zucchini Marinara

Parmesan, pine nuts, garlic, EVOO

Seared Beef Tongue

rye bread, mustard slaw and horseradish

 Linguica Style Pork Meatballs

soft poached egg, broth, smoked paprika, egg noodles

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Linguini, charred eggplant, fresh tomato, basil and Montasio

Orecchiette, hot Italian sausage, mussels and chives

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Delftree Royal Trumpet Mushrooms

oyster mushroom and sunflower seed “stew”

Fried Confit of Pork Ribs

stewed kale, pickled watermelon rind and BBQ

Smoke Poached Washington State Steelhead

corn, tomatoes, wax beans and parsley

Seared Neck of Lamb

“risotto” of quinoa, new garlic and eggplant

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Bulgur Pudding, peach pit ice cream, peaches and lemon basil

Lemon Cheese Cake, blueberry, pistachio shortbread crumb