Dinner Menu
Saturday, September 1st, 2018
Summer Prix Fixe
Bitter Lettuces
yogurt, dill, mint, sesame, hazelnuts
Leaf Lettuces
peaches and cream vinaigrette, toasted oats
White Fish Toast
radish tartar sauce, B&B pickles
Woven Roots’ Carrots and Peppers
almond romesco, corn, Fresno chilies, crema and tortilla
Marinated Broccoli and Bell Peppers
Berleberg, red wine vinaigrette, crumbs
Rawson Brook Chevre + Burnt Eggplant “Dip”
chickpeas, herbs, pita
Black Duck Farm Duck Egg
duck and pickled pepper hash
Mezzemaniche, spicy Italian sausage, peppers + onions, Parmesan
Almost Eggplant Parm, ricotta, marinara, arugula
Pan Seared Halibut (4. Supplement)
spicy corn stew, tomato, lime, tomatillo, cilantro
Braised Veal Breast
shallot, fennel seed, farro, broccoli “marrow”
Grilled Idaho Trout
roasted beets, sorrel, horseradish, rye berries, pea shoots
Confit of Pork Ribs
cherry tomato grits, collard greens, sweet pepper gastrique
Any Three Courses 45.