Dinner Menu
Friday, March 23rd, 2018
Smaller Plates
Bitter Lettuces
currants, toasted almonds, ras al hanout, orange blossom water
11.
Artisanal Head Lettuces
fried shallot vinaigrette, buttermilk, crumbled egg and Russet potatoes
11.
Slow Poached Farm Egg
Mac’s chorizo and Molly’s beans
12.
Fried Jalapeno Tacos
almond romesco, queso, cilantro and slaw
12.
Warm Brussels Sprouts Panzanella
oregano oil, sundried tomatoes, olives, capers, pepperoncinis, Parmesan
12.
Roasted Beets
horseradish, caraway, pickled mustard seeds, cucumber
12.
White Fish Salad
Old Bay, celery, mustard, toast
Larger Plates
Linguini
broccoli stem shrimp “scampi,” oregano, chili flake, Parmesan
11./22.
Garganelli
arugula pesto, pecorino, High Lawn ricotta, crumbs
11./22.
Crispy Confit of Lamb Neck
curried cauliflower, lentils, 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
Colfax Farm’s BBQ beans, tomato and lime slaw
26.
Sweets
10
Torn Miso Cake
apricot caramel, sesame frosting
White Chocolate Mousse
cherry wine granita, milk crumbs