Dinner Menu

Friday, March 9th, 2018

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Smaller Plates

Generic Romaine

green olive “Caesar,” croutons, with or without anchovies

11.

Woven Roots’ Spinach

honey and turmeric vinaigrette, currants, toasted almonds

11.

 Pork Fried Rice

ginger, scallions and nam prik pao

12.

Slow Poached Farm Egg

Parmesan broth, maitake mushrooms, chicken, celeriac

12.

Arugula and Pistachio Pesto Toast

roasted broccoli, orange zest, garlic, pecorino

12.

 Roasted Beets

citrus, poppy seeds, carrots, oatmeal, lemon verbena

12.

Shredded Duck Confit

lentils, mustard, sauerkraut, Brussels sprouts

12.

Idaho Trout Mousse

preserved lemon, pickles, mustard, toasts

12.


Larger Plates

Sauteed Idaho Trout Filet

parsnip and walnut puree, frisee

18.

Penne and Roasted Tomato

High Lawn ricotta, Parmesan

11./22.

Jalapeno Mac n’ Cheese

garganelli, cheddar, broccoli, bacon crumbs

11./22.

Fried Misty Knoll Chicken

polenta, roasted carrots, spinach, pickled watermelon rind vinaigrette

24.

Charred Lucki 7 Pork Shoulder

shaved Brussels sprouts, caramel-soy jus, Delftree oyster mushrooms

25.

Pan Seared Monkfish

spiced celery root nage, fried potatoes, celery

26.

Grilled Pennsylvania Duck Breast

duck pancetta braised Colfax beans, pea shoots, shaved radish

28.


Sweets

10.

Vanilla Bean Panna Cotta

blueberry compote, peanut butter crumbs

Milk Chocolate “Fudge”

chocolate mint sorbet, broken cookies