Dinner Menu
Tuesday, September 11th, 2018
Smaller Plates
12.
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