Dinner Menu

Monday, April 30th, 2018

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Smaller Plates

12.

 Rawson Brooke Chevre

Mill Brook Honey, pickled blueberries, toasts

Generic Romaine

ramp vinegar and black pepper, Parmesan, croutons

Over Wintered Abode Farm Parsnip

spiced yogurt, citrus and arugula

Brined Ham and Frisee

apple, maple- mustard and cabbage

Curried Chicken Wing “Dip”

cilantro, raisins and chips

 Idaho Trout Mousse

mustard, pickles and toast

Celery Root Bisque

poached Gulf shrimp, tarragon butter, peas

Pickled Mackerel

beet, caraway, endive, carrot and celery

semolina toasts

3.


Pasta

11./22.

Mustard Spaetzle, Misty Knoll chicken and smoked paprika

Pizzichi di Farro, braised NEFF beef, pepperoncini, sour cream, garlic crumbs


Larger Plates 

Grilled Portobello “Confit” Sliders

white bean – parmesan “hummus”, sun dried tomato, caper

potato rolls, oyster mushroom “fries”

18.

Fried Native Flounder

tartar sauce, slaw and smoked celery salt

24.

Smoke Brined Pork Schnitzel

sweet potato puree, mustard greens, mustard seeds

26.

Slow Cooked Leg of Lamb

bulgur wheat, cumin and onion puree, feta, frisee

32.


“Puddings”

10.

Dark Chocolate Pudding

candied grapefruit, cocoa crumb

Peanut Butter Mousse

salted crumb, banana and coffee