Dinner Menu
Sunday, August 6th, 2017
Beets and Peaches
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
pickled broccoli, aioli, buttered bun
Skate Fritter
black pepper aioli, lettuce, cucumbers
P.E.I. Mussels
pork sausage, Calabrian chili, Vermont butter
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, sweet corn and pancetta “carbonara”, crumbs
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Grilled Portobello “Steak”
oyster mushrooms, sunflower seeds, farro and kohlrabi
Fried Confit of Pork Ribs
stewed kale, pickled watermelon rind
Smoke Poached Washington State Steelhead
corn, scapes, wax beans and green onion
Charred Breast of Misty Knoll Chicken
spiced zucchini, 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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