Dinner Menu

Wednesday, September 5th, 2018

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Smaller Plates

Red Leaf Lettuces, yogurt, dill, mint, sesame, hazelnuts

Marty’s Lettuces, peaches and cream vinaigrette, toasted oats

Woven Roots’ Carrots and Peppers

Almond romesco, corn, Fresno chilies, crema and tortilla

Sunnyside Up Chicken 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

Larger Plates

Fusilloni Giganti, braised beef, sour cream, pepperoncini

Almost Eggplant Parm, roasted zucchini, ricotta, marinara

Beer Battered Flounder, slaw, Russet potato, caper, malt

      Grass Fed Beef Brisket

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

Seared Idaho Trout

           carrots, beets, grains, buttered parsley, sorrel

Confit of Pork Ribs

collard greens, pickled melon gastrique, cornbread stuffing