Dinner Menu

Tuesday, March 13^th, 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.

Slow Poached Farm Egg

Parmesan broth, Delftree mushrooms, chicken, celeriac

12.

Halibut Dumplings

spicy Thai style curry

12.

Bok Choy Fried Rice

shrimp nam prik pow, peanuts

10.

 Roasted Beets

citrus, poppy seeds, carrots, oatmeal, lemon verbena

10.

Idaho Trout Mousse

preserved lemon, pickles, mustard, toasts

Larger Plates

Sautéed Filet of Idaho Trout

parsnip and walnut puree, white beans, endive

18.

Spaetzle and Brussels

bacon, sour cream and crumbs

11./22.

Grilled and Smoked Portobello

braised mustard greens, garlic, onions and cabbage

9./18.

Pan Seared Icelandic Cod

spiced celery root nage, fried potatoes, celery, sweet pickles

26.

Pennsylvania Duck Breast

duck pancetta braised Colfax beans, spinach, shaved radish

28.

Seared Confit of Lamb Neck

curried cauliflower, lentils, cilantro, brined chilies, cucumber

20.

Sweets

10

Vanilla Bean Panna Cotta

peach jam, pistachio crumbs

Milk Chocolate “Fudge”

chocolate mint sorbet, broken cookies