Dinner Menu

Friday, March 22nd, 2019

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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

Rice and Chicken Wing Croquettes, hot sauce, blue cheese and celery

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, red bliss, horseradish, bacon, celeriac, 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                          36.

Roasted Breast of Misty Knoll Chicken

silver grits, button mushroom and chicken sausage gravy                        26.