Dinner Menu

Friday, January 19th, 2018

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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