Dinner Menu

Saturday, August 25th, 2018

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Summer Prix Fixe

Red Leaf Lettuces

parsley, Champagne vinegar, pumpkin seeds and EVOO

Cucumber and Cherry Tomato Salad

Cricket Creek feta, sweet onion and radish

Idaho Trout and Scallop Mousse

pickles, mustard and toast

Falafel and Carrots

minted yogurt, cilantro, sesame, pepperoncini

Shiitake “Roll”

sweet soy, aioli, pickled enokis, lettuces

 Piquillo Pepper Fritter Tacos

almond romesco, tomatillo slaw, jalapeno

 Zucchini “Nudels”

green olive, almond, sunflower seed and bitter green pesto, Parmesan

Orecchiette, spicy Italian sausage, peppers and onions, crumbs

Fried Eggplant, ricotta, marinara, arugula and Grana Padano

 Duck Confit

pickled blueberry, smoked almond, grains, pea shoots

Roasted Icelandic Flounder

white beans, capers, brown butter, ground shrimp

Slow Roasted Shoulder of Beef

marinated onion, potato-mustard green hash, pickled shallots

Seared Diver Scallops

poblano nage, roasted corn, marinated tomato (4. Supplement)

Any Three Courses 45.