Dinner Menu

Sunday, March 11th, 2018

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 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