Dinner Menu

Saturday, August 4th, 2018

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 Summer Prix Fixe

Cucumber, Watermelon and Feta

pumpkin seeds and red wine

Woven Roots’ Head Lettuces

sweet onion and sherry vinaigrette, hazelnuts

Roasted Tomatoes from Lee

corn, romano beans, Animal Farm buttermilk and crumbs

Fried Kitchen Garden Farm’s Eggplant

golden raisins, pine nuts, capers, parsley

Slow Poached Egg

braised dandelion greens, duck confit, button mushrooms

Tuna Croquette

almond romesco, roasted corn, black beans, jalapeno, scallions

Orzo, braised lamb, tomatoes, chickpeas, yogurt, carrots

Orecchiette, brined carrot top pesto, cherry tomatoes, “shaky cheese”

Pan Seared Skate Wing

corn chowder, cherry tomatoes and wheat berries

Confit of Veal Breast

fennel puree, braised kale, enoki mushrooms

Grilled Idaho Trout

potato, bacon, cream fraiche, watercress, horseradish

 Fried Misty Knoll Chicken Thigh

stone ground polenta, marinated broccoli and cubanelle peppers

Any Three Courses 45.