Dinner Menu

Tuesday, September 11th, 2018

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Smaller Plates


Red Leaf Lettuces, feta dressing, cherry tomatoes, fresh croutons

Young Greens from Lee, red wine, shaved pears, smoked almonds

Woven Roots’ Carrots and Peppers

almond romesco, corn, Fresno chilies, crema and cilantro

Slow Poached Farm Egg, poblano, corn and queso

Cherry Tomatoes, black pepper mayo, thyme, bacon crumbs

Curried Hummus, olives, pepperoncini, pita

Fried Eggplant, ricotta, marinara, Parmesan

Semolina toasts                                                                                                                                                                                                                                                                                                                                                                                                                                                                         3.

Larger Plates

Casareccia, pea and sunflower seed pesto, braised chicken

Pan Roasted Chicken of the Woods, polenta, cherry tomatoes, Parmesan

Farm Raised Filet of Idaho Trout

sorrel, anchovy, red peppers, quinoa, parsley

Grilled Butcher’s Steak

red bliss, roasted tomato, Berleberg, shallots, jus

Steelhead Dumplings

dill, cucumber, lemon, cream

Veal Schnitzel

russet potato, capers, braised greens, lemon