Dinner Menu

Saturday, August 5th, 2017

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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


Veal Rillettes


Mushroom Pate


Cheddar Corn Queso

served with seasonal accompaniments


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


Linguini, charred eggplant, fresh tomato, basil and Montasio

Orecchiette, hot Italian sausage, mussels and chives


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


Bulgur Pudding, peaches and lemon basil, butter crunch

Lemon Cheese Cake, blueberry, pistachio shortbread crumb