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