Dinner Menu
Friday, July 5th, 2019
Summer Prix Fixe
Dill Pickled Hepworth Sugar Snaps
Ronny Brook buttermilk, cucumber, bacon and pea shoots
Woven Roots Butterhead Lettuces
sunflower seed, lemon, pretty herbs
White bean and Artichoke Heart Hummus
toasted ciabatta, EVOO, garlic, pepperoncini
R+G Goat’s Milk Camembert
fruit preserves, toasts
Jalapeno and Rice “Poppers”
black beans, celtuce, tomato and scallion
Hakurei, Napa and Cucumber Slaw
brown rice, ginger, shoyu, almond, sesame and pumpkin seed
Toasted Corn Spaetzle
bbq’d pork, bitter greens, coffee and molasses
Farro and Portobello “Sausage”
eggplant, cubanelle peppers, fennel, black olive marinara, pecorino, crumbs
Grilled Carrot Steak
chickpea stew, apricot yogurt, couscous, lime, turmeric
Roasted Confit of Le Belle Farms Duck Thigh
warm frisee, potato and Vidalia, rhubarb + red wine chutney
Roasted Breast of Misty Knoll Chicken
buttermilk grits, grilled broccoli, roasted garlic, kale
Grilled Filet of Idaho Trout
spinach, peas from the freezer, sugar snaps, paprika, carrot
Any Three Courses 50.