Dinner Menu
Tuesday, August 8th, 2017
Roasted Beet “Tartare”
hazelnuts, chevre, champagne, quinoa and orange
Jenn’s Head Lettuces
buttermilk, croutons and briny cucumbers
Chilled Potato and Fennel Soup
gravlax, chives, dill and sour cream
Hosta Hill Kimchi “Slaw”
rice, soy nuts, young cabbage, carrots and kohlrabi
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Veal Rillettes
or
Cheddar Corn Queso
served with seasonal accompaniments
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Maitake Roll
pickled broccoli, mayo, buttered bun
Skate Fritter
black pepper aioli, lettuce, cucumbers
Seared Beef Tongue
rye bread, mustard slaw and horseradish
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Almost posole, soft poached egg, cockles, potato, 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
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Grilled Portobello “Steak”
oyster mushrooms, sunflower seeds, farro and kohlrabi
Overnight Roast Beef
crushed potatoes, Vidalias, 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
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Bulgur Pudding, peaches and lemon basil, granola
Cocoa and Black Sesame Panna Cotta, poached grapes, sherry