Dinner Menu

Friday, August 4th, 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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Pork Rillettes

or

Mushroom Pate

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

 Pork and Veal Chorizo

soft poached egg, broth, corn, shaved onion

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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

spiced zucchini puree, eggplant and almond caponata

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Bulgur Pudding, peaches and lemon basil, feuilletine crunch

Lemon Cheese Cake, blueberry, pistachio shortbread crumb