Dinner Menu
Thursday, August 2nd, 2018
Summer Prix Fixe
Cucumber, Watermelon and Feta
pumpkin seeds and red wine
Woven Roots’ Head Lettuces
sweet onion and sherry vinaigrette, hazelnuts
Arugula, Plums and Fennel
pistachios and honey
Fried Eggplant and Zucchini
golden raisins, pine nuts, capers, parsley
Roasted Tomatoes from Lee
corn, romano beans, Animal Farm buttermilk and crumbs
Tuna Croquette
almond romesco, roasted corn and jalapeno slaw, scallions
Orecchiette, burnt eggplant puree, tomatoes, zucchini, pecorino
Penne, dandelion and sunflower seed pesto, “shaky” cheese
Seared East Coast Cod
corn chowder, cherry tomatoes and wheat berries
Braised Veal “Stew”
basil, zucchini, peas, lemon and shoots
Grilled Idaho Trout
potato, bacon, cream fraiche, watercress, horseradish
Slow Roasted Shoulder of Beef
braised kale and broccoli preparations
Any Three Courses 45.