Dinner Menu

Tuesday, September 4th, 2018

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Smaller Plates

12.

Bitter Lettuces, yogurt, dill, mint, sesame, hazelnuts

Leaf Lettuces, peaches and cream vinaigrette, toasted oats

Woven Roots’ Carrots and Peppers

Almond romesco, corn, Fresno chilies, crema and tortilla

Sunnyside Duck Egg, poblano, corn and queso

Bacon and Tomato Soup, Berleberg grilled cheese

Grilled Bok Choy and Broccoli, pear, cucumber, Korean flavors, peanuts

Rawson Brook Chevre + Burnt Eggplant “Dip”

Pita, black olive and sundried tomato

Semolina toasts                                                                                             3.

 Larger Plates

Casareccia, braised chicken, arugula pesto, peas                                             18.

Almost Eggplant Parm, roasted zucchini, ricotta, marinara                               18.

Gulf Shrimp Dumplings, spicy corn stew, tomatillo, cilantro, lime                       18.

Grass Fed Beef Brisket

braised cabbage, red bliss, pickled shallot, mustard and endive                       26.

Seared Idaho Trout

carrots, beets, rye berries, buttered parsley, sorrel                                           22.

Confit of Pork Ribs

collard greens, sweet pepper gastrique, cornbread stuffing                            24.

Three/Four course prix fixe                                                                 40./50.