Dinner Menu
Sunday, March 11th, 2018
Smaller Plates
Generic Romaine
green olive “Caesar,” croutons, with or without white anchovies
11.
Not So Local Frisee
honey and turmeric vinaigrette, currants, toasted almonds
11.
Roasted Broccoli Toast
arugula and pistachio pesto, orange zest, High Lawn ricotta, pecorino
10.
Slow Poached Farm Egg
Parmesan broth, Delftree mushrooms, chicken, celeriac
12.
Spiced Pork Meatballs
soy broth, Chinese long pepper, rice flour dumplings, scallions
12.
Roasted Beets
citrus, poppy seeds, carrots, oatmeal, lemon verbena
12.
Idaho Trout Mousse
preserved lemon, pickles, mustard, toasts
Larger Plates
Sautéed Filet of Idaho Trout
parsnip and walnut puree, white beans, endive
18.
Jalapeno Mac n’ Cheese
cheddar, garganelli, broccoli and bacon crumbs
11./22.
Smoke Brined Pork Chop
shaved Brussels sprouts, caramel-soy jus, grilled bok choy
25.
Pan Seared Icelandic Cod
spiced celery root nage, fried potatoes, celery, sweet pickles
26.
Pennsylvania Duck Breast
duck pancetta braised Colfax beans, sunflower shoots, shaved radish
28.
Grilled Rack of Lamb
curried cauliflower, lentils, cilantro, brined chilies, cucumber
32.
Sweets
1o.
Vanilla Bean Panna Cotta
peach jam, pistachio crumbs
Milk Chocolate “Fudge”
chocolate mint sorbet, broken cookies