Dinner Menu
Saturday, August 25th, 2018
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.