Dinner Menu
Friday, July 20th, 2018
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.