Dinner Menu

Thursday, August 30th, 2018

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Summer Prix Fixe

Red Leaf Lettuces

parsley, Champagne vinegar, pumpkin seeds and EVOO

Sustainable Aqua Farm Lettuces

peaches and cream vinaigrette, toasted oats

Cucumber and Cherry Tomato Salad

Cricket Creek feta, sweet onion, pea shoots

Woven Roots’ Carrots and Peppers

almond romesco, corn, Fresno chilies and tortilla

Ratatouille Soup

Rawson Brook chevre

Black Duck Farm Duck Egg

duck and pickled pepper hash

Fried Shiitakes

buttered bun, sweet soy, aioli, sesame, lettuces

Mezzemaniche, spicy Italian sausage, peppers + onions, crumbs

Almost Eggplant Parm, ricotta, marinara, arugula

 Braised Veal Breast

broccoli, shallot, fennel seed, farro

Grilled Idaho Trout

lima beans, capers, brown butter

 Roasted East Coast Halibut (4. Supplement)

spicy corn, tomato, lime and tomatillo

Pan Seared Misty Knoll Chicken Thighs

cherry tomato, bacon, garlic and lettuces

Any Three Courses 45.