Dinner Menu

Sunday, August 6th, 2017

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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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