Dinner Menu
Saturday, March 10th, 2018
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