Dinner Menu

Thursday, March 22nd, 2018

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Smaller Plates

 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.

Fried Jalapeno Tacos

almond romesco, queso and slaw

12.

Warm Brussels Sprouts and Broccoli Panzanella

oregano oil, sundried tomatoes, olives, capers, pepperoncinis

12.

 Roasted Beets

horseradish, caraway, pickled mustard seeds, cucumber

12.

White Fish Salad

Old Bay, celery, mustard, toast


Larger Plates

Linguini

broccoli stem “scampi,” oregano, chili flake, Parmesan

11./22.

Spaetzle and Frankfurters

sauerkraut, horseradish and buttered crumbs

11./22.

Cheese Burgers

pickles, secret sauce, American cheese, potato buns and fries

12.

 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

chive puree, arugula, white beans, 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

 White Chocolate Mousse

cherry wine granita, milk crumbs