Dinner Menu

Wednesday, May 2nd, 2018

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Noodle Vol. 2

 Appetizers

8.

Duck Spring Rolls

duck sauce

Scallion Pancakes

ginger, soy, sesame

Fried Green Beans

toasted garlic

Steamed Pork Dumplings

ginger, soy

Romaine Salad

carrot, ginger, orange

Peanut Butter Fried Rice

chicken, sambal, fish sauce


Larger Plates and Bowls

Pork Ramen

egg, nori, scallion

16.

Beef Pho

rice vermicelli, shaved beef

16.

Orange Chicken

broccoli, steamed rice

22.


Sweet

10.

 Coconut Rice Pudding

three spice, lime, pineapple, sesame


Smaller Plates

12.

 Rawson Brooke Chevre

Mill Brook Honey, pickled blueberries, toasts

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

Celery Root Bisque

poached Gulf shrimp, tarragon butter, chives

Pickled Mackerel

beet, caraway, endive, carrot and celery

semolina toasts

3.


Pasta

11./22.

Mustard Spaetzle, Misty Knoll chicken and smoked paprika

Linguini, NEFF beef Bolognese, garlic crumb, Parmesan


Larger Plates

 Pan Roasted Idaho Trout

white bean puree, sundried tomato, carrots, frisee

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, arugula

32.


“Puddings”

10.

Dark Chocolate Pudding

candied grapefruit, cocoa crumb

 Peanut Butter Mousse

salted crumb, banana and coffee