Dinner Menu
Saturday, August 5th, 2017
Roasted Beets and Peaches
arugula, honey, orange, pistachio
Jenn’s Head Lettuces
buttermilk, croutons and briny cucumbers
Chilled Carrot Soup
cultured cream, gravlax, dill and chives
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Veal Rillettes
or
Mushroom Pate
or
Cheddar Corn Queso
served with seasonal accompaniments
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Maitake Roll
smoked aioli, pickled broccoli, buttered roll
Skate Fritters
black pepper aioli, lettuce, tomato
Seared Beef Tongue
rye bread, mustard slaw and horseradish
Almost Posole
soft poached egg, pork and veal chorizo, corn
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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, butter crunch
Lemon Cheese Cake, blueberry, pistachio shortbread crumb
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