Dinner Menu
Friday, August 4th, 2017
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