Dinner Menu
Thursday, August 30th, 2018
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.