Dinner Menu

Monday, August 7th, 2017

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Roasted Beet “Tartare”

hazelnuts, chevre, champagne, quinoa and orange

Jenn’s Head Lettuces

buttermilk, croutons and briny cucumber

Chilled Woven Roots Carrot Soup

gravlax, chives, dill and sour cream

Hosta Hill Kimchi “Slaw”

rice, soy nuts, young cabbage, carrots and kohlrabi


Veal Rillettes or

Mushroom Pate or

Cheddar Corn Queso

served with seasonal accompaniments


Maitake Roll

pickled broccoli, aioli, buttered bun

Skate Fritter

black pepper aioli, lettuce, cucumbers

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

Braised eggplant, fried zucchini, ricotta, toasted Parmesan, parsley and garlic

Orecchiette, sweet corn and pancetta “carbonara”, crumbs


Grilled Portobello “Steak”

oyster mushrooms, sunflower seeds, farro and kohlrabi

Overnight Roast Beef

crushed potatoes, Vidalia’s, jus

Smoke Poached Washington State Steelhead

corn, scapes, wax beans and green onion

Charred Breast of Misty Knoll Chicken

spiced zucchini, eggplant and almond caponata


Bulgur Pudding, peaches and lemon basil, butter crunch

Cocoa and Black Sesame Panna Cotta, poached grapes, sherry