Dinner Menu

Friday, July 20th, 2018

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Summer Prix Fixe

 Cucumber-Buttermilk “Panzanella”

black pepper, scapes, pickled onions, dill

Cauliflower and Arugula

kohlrabi, purple basil vinaigrette, poppy seeds

Tuna and Whitefish Salads

capers, lemon, chervil

Woven Roots’ Head Lettuces

sweet onion vinaigrette, sunflower seeds

Pork Rillettes

pickles, mustard and toasts

Marinated Green Beans

pickled shrimp and broccoli “marrow” vinaigrette, almonds

Zucchini “Linguini”

broccoli leaf pesto, pine nuts and Parmesan

Penne, beef fat braised dandelion greens, pepper crumbs, Parmesan

Orecchiette, burnt eggplant puree, herbs, Grana Padano

Pan Roasted Wild Striped Bass (4.suplement)

Japanese eggplant and turnips, miso, rock chives

Grilled Filet of Idaho Trout

white bean, carrots, basil and orange

Slow Roasted Leg of Lamb

harissa jam, chickpea panisse, Swiss chard, raisins, corbaci peppers

Braised Veal

green beans, peas, fingerlings, scapes, jus

Any Three Courses 45.