Dinner Menu
Thursday, March 22nd, 2018
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