Dinner Menu
Saturday, July 28th, 2018
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.