Dinner Menu

Saturday, March 10th, 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.

 Roasted Broccoli Toast

arugula and pistachio pesto, orange zest, High Lawn ricotta, pecorino

12.

Slow Poached Farm Egg

Parmesan broth, Delftree mushrooms, chicken, celeriac

12.

Spiced Pork Meatballs

soy broth, Chinese long pepper, rice flour dumplings, scallions

12.

 Roasted Beets

citrus, poppy seeds, carrots, oatmeal, lemon verbena

12.

Bacon and Brussels Sprout Hash

potatoes, mustard, Hosta Hill crimson kraut

12.

Idaho Trout Mousse

preserved lemon, pickles, mustard, toasts

12.


Larger Plates

Sauteed Idaho Trout Filet

parsnip and walnut puree, white beans, frisee

18.

Jalapeno Mac n’ Cheese

cheddar, garganelli and bacon crumbs

11./22.

Fried Misty Knoll Chicken

polenta, roasted carrots, spinach, pickled watermelon rind vinaigrette

24.

Smoke Brined Pork Chop

shaved Brussels sprouts, caramel-soy jus, grilled bok choy

25.

Pan Seared Icelandic Cod

spiced celery root nage, fried potatoes, celery, sweet pickles

26.

Pennsylvania Duck Breast

duck pancetta braised Colfax beans, pea shoots, shaved radish

28.

Grilled Rack of Lamb

curried cauliflower, lentils, cilantro, brined chilies, cucumber

32.


Sweets

10.

Vanilla Bean Panna Cotta

blueberry compote, peanut butter crumbs

Milk Chocolate “Fudge”

chocolate mint sorbet, broken cookies