Dinner Menu
Wednesday, March 21st, 2018
Smaller Plates
White Anchovy Toast
arugula pesto, pecorino, orange zest, pistachios, more arugula
10.
Woven Roots’ Spinach
fried shallot vinaigrette, buttermilk, crumbled egg and Russet potatoes
11.
Artisanal Head Lettuces
green olive “Caesar” and sesame croutons
11.
Slow Poached Farm Egg
Mac’s chorizo and Molly’s beans
12.
Warm Brussels Sprouts and Broccoli Panzanella
oregano oil, sundried tomatoes, olives, capers, pepperoncinis
12.
Roasted Beets
currants, poppy seeds, carrots, oatmeal, lemon verbena
12.
White Fish Salad
Old Bay, celery, mustard, toast
Larger Plates
Grilled and Smoked Portobello
braised mustard greens, garlic, onions and cabbage
9./18.
Spaetzle and Frankfurters
sauerkraut, horseradish and buttered crumbs
11./22.
Crispy Confit of Lamb Neck
curried cauliflower, brined chilies, cucumber, lime, scallions
20.
NEFF Corned Beef Brisket
potato and cabbage hash, roasted carrots, malt vinegar
25.
Sautéed Filet of Idaho Trout
spiced celeriac puree, white beans, frisee, winter radish
26.
Smoke Brined Snake River Pork Chop
red pepper puree, pineapple, crispy sticky rice, cilantro
28.
Sweets
10
Torn Miso Cake
apricot caramel, sesame frosting
Milk Chocolate “Fudge”
chocolate mint sorbet, broken cookies