Dinner Menu
Wednesday, September 5th, 2018
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