Dinner Menu
Saturday, August 4th, 2018
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.