Dinner Menu
Tuesday, September 4th, 2018
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.