Dinner Menu
Friday, January 19th, 2018
Smaller Plates
12.
Roasted Broccoli Salad | potato | egg | pecorino | anchovy
Shiitake Fried Rice | miso | sesame | edamame | fried egg
Spiced Braised Lamb Tacos | almond romesco | preserved lemon | yogurt slaw
Skate Fritters | Parmesan | pistachio puree | greens
Artisanal Lettuces and Winter Radish Salad | einkorn | apples | juniper vinaigrette | hazelnuts
Shaved Kohlrabi Salad | frisee | black garlic | dill
Duck and Pork Terrine | pineapples | chilies | cilantro | cabbage | coconut vinegar | ponzu pearls
Trout and Black Caraway Mousse | pickles | mustard | toasts
Coconut Milk and Parsnip Soup | nam prik pao | cod and lobster crema | mussel stock
Daikon Katsu | burnt ginger plum sauce | Asian slaw | sesame seeds
Semolina toasts 3.
Next
18.
Mustard Spaetzle | braised Vermont pheasant | spinach
Filet of Portobello Confit | herbed stuffing | creminis | Wild Alpine cheese
Linguini | bone marrow “bolognese” | crumbs
Pappardelle | braised veal | fresh cheese | lemon
Orecchiette | spicy shrimp sausage | white wine | garlic
Large
24.
Fried Misty Knoll Chicken
grits | braised mustard greens | pickled watermelon rind gastrique
Pan Seared Filet of Idaho Trout
Brussels sprouts | smoked orange | parsnip | basil vinegar
Braised Pork Shoulder
stew of Molly’s beans and kale | fried onions
Slow Cooked NEFF Beef Brisket
celery root broth | popcorn | carrots
Sweet
10.
Vanilla Panna Cotta | blueberry cream | butter crunch
Chocolate Cake Truffles | cherries | whipped cream | hazelnut