Week
of May 9, 2008
STARTERS
PURÉE OF ASPARAGUS SOUP
shaved radish, meyer lemon olive oil and toasted bread crumbs
RAPINI AND PROSCIUTTO PIZZA
roasted garlic mascarpone and parmesan
SMOKED SALMON MOUSSE
roasted beets, mâche and horseradish crème fraîche
SKILLET ROASTED MANILA CLAMS
garlic, sun dried tomatoes, saffron and grilled bread
ROASTED GARLIC AGNOLOTTI
brown butter, rabbit livers and sunflower sprouts
GRILLED ASPARAGUS SPEARS
anchovy, brown butter, ricotta salata and fried shallots
WEPPLER FARMS CURLY WATERCRESS
prosciutto, preserved lemon and radish-mascarpone crostini
SALAD OF MIZUNA GARDEN GREENS
toasted hazelnuts, balsamic vinaigrette and currants
CHOPPED OAK LEAF LETTUCES
cashel blue cheese, crispy bacon and hard cooked egg
LEAVES OF ROMAINE
creamy garlic dressing, red onions, capers and parmesan
ENTRÉES
GRILLED WASHINGTON CHINOOK SALMON
charred fennel, radish, arugula and preserved lemon-minted yogurt
PAN-FRIED CHICK PEA CAKES
shaved vegetable salad, weppler farm oak lettuces and green goddess dressing
PAN ROASTED ALASKAN HALIBUT
king oyster mushroom purée, grilled asparagus and salsa verde
CONFIT OF OREGON RABBIT
your kitchen garden rapini, red wine carrot purée, and bacon wrapped saddle
MESQUITE ROASTED DRAPER VALLEY FARMS CHICKEN
straw potato cake, radish-grilled asparagus salad and crumbled blue cheese
MILK BRAISED SWEET BRIAR FARMS PORK SHOULDER
bay shrimp polenta and slow cooked creative growers collard greens
STRAWBERRY MOUNTAIN BEEF RIB EYE
creamy chard gratin, oregano bread crumbs and bacon wrapped leeks
COAL ROASTED CATTAIL CREEK LAMB LEG
chorizo, prairie creek farm potatoes, wilted red chard and feta-olive tapenade