Dinner Menu
Wednesday, March 14th, 2018
Smaller Plates
Generic Romaine
green olive “Caesar” and garlic crumbs
11.
Not So Local Frisee
honey and turmeric vinaigrette, currants, toasted hazelnuts
11.
Slow Poached Farm Egg
Parmesan broth, Delftree mushrooms, chicken, celeriac
12.
Fried Jalapeno Tacos
almond romesco, queso, marinated cabbage, cilantro
12.
White Anchovy Toast
arugula pesto, pecorino, orange zest, pistachios
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 buttered crumbs
11./22.
Grilled and Smoked Portobello
braised mustard greens, garlic, onions and cabbage
9./18.
Pan Seared Misty Knoll Chicken Breast
spiced celery root nage, schmaltz potatoes, celery, broccoli, sweet onion
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