Dinner Menu

Saturday, July 28th, 2018

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 Summer Prix Fixe

Slow Roasted Carrots and Crowdie

purple basil and cauliflower puree, poppy seeds, pistachios

Woven Roots’ Head Lettuces

sweet onion and sherry vinaigrette, hazelnuts

Grace Hill Cloth Bound Cheddar Grilled Cheese

smoked peach jam, pickle, sourdough

 Fried Eggplant and Zucchini

tomato, Swiss chard agro-dolce, ricotta, pepperoncinis

Fried Tomatillo Tacos

salsa verde, roasted corn slaw, queso Oaxa, jalapeno

Sugar Plums and Crème Fraiche

shaved fennel, honey, young greens and basil

Penne, pea and feta pesto, basil, pine nuts

Orecchiette, broccoli stem “scampi,” Gulf shrimp and Parmesan

Pan Seared Scallops (sup 4.)

lemongrass and fennel dashi, cauliflower, enoki mushrooms

Grilled Snake River Pork

kale, spicy maple and shaved cabbage

Seared East Coast Tuna

watermelon, cucumber, soy cured mackerel and sesame oil

 Slow Roasted Leg of Lamb

harissa and chickpea salad, panisse, pomegranate, scapes, cilantro

Any Three Courses 45.