Dinner Menu

Wednesday, March 21st, 2018

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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