Dinner Menu

Wednesday, March 20^th, 2019

Smaller Plates

12.

Smoked Trout Mousse, steelhead pate, pickles, mustard and toast

Shaved Apple, Celeriac, Brussels and Radish, maple-mustard, peanuts

Roasted Hepworth Farm Beets, walnuts, ricotta salata, grapes and balsamic

Crispy Chickpea Salad, feta, lettuces, cucumber, pumpkin seeds and olives

Spaghetti Squash, bitter green pesto, pecorino and arugula

Orange Beef Eggrolls, spicy red pepper dip

Petite Chicken Banh Mi, jalapeno, cilantro, daikon pickles, shrimp chips

Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Elbows, smoked broccoli “Mac + Cheese”, crumbs

Fusilli Gigante, braised beef and pepperoncini “A La Raymonoff”

Larger Plates

Grilled Idaho Trout

mussels, Brussels, horseradish, bacon, celery, sour cream                        24.

Seared Native Striped Bass (6-6.5oz)

carrots, brown butter, caper, lemon, parsley and peas from the freezer    30.

Grilled Lamb Chops (10-12oz)

red wine lentils, toasted mustard, cauliflower, rosemary, frisee                36.

Roasted Breast of Misty Knoll Chicken

silver grits, button mushroom and chicken sausage gravy                        26.