Dinner Menu

Wednesday, March 14th, 2018

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 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