Dinner Menu

Friday, March 23rd, 2018

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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