Dinner Menu

Thursday, August 2nd, 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

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.