Came across this menu today I was organizing files on the computer. Brought back a rush of emotions! What a crazy night that was-our final dinner service! It didn’t hit me till about 4:30 that this was it. I was set up for dinner and was looking for a spot near my station to put my clipboard. I liked it close so I could write prep / order lists for the next day as the night progressed. It was then that I realized there was no tomorrow! Wow, what a feeling that was! I did my best to hold it together and not let anyone see how much it rocked me. My youngest son, who was cooking with me, knew. He could see my hands shaking as I held the bills when they came into the kitchen. Dinner service went well, that is until the last bill was ready to be plated. It was so perfect, a restaurant that was devoted to supporting local, would serve its last plate to a farmer! Leading up to the final service I had this idea that I would serve the last meal to the last customer. As I was plating that meal I knew I couldn’t, the emotions that swept over me were overwhelming! I just couldn’t hold it together anymore, 12 years of craziness, ups, downs, exhausting work weeks, and memories sent me over the edge. If you saw the final picture we posted you’ll see I am not there. Yes, I hid my face and quickly left before anyone could see me. That was a long and lonely drive home that night. All I could think was “”that the f#@! have I done!” It’s been a few months now and that night still brings back emotions, but I no longer question the decision. Moving on to this new business was the right move, but boy, that was one crazy night!
Throw away the menu
A 4 course surprise dinner designed for you by Chef Adrian, max of 2 guests & “Everyone in!”(Must be ordered by the whole table) Vegetarian and gluten free can be accommodated with 24 hours’ notice. 54.95 per person
Appetizers Soups & salads
Duck fat biscuits;
Baked to order & served with butter
5 ¾
The 56 platter
Lamb country pate, pork terrine; marinated olives, pickled garlic scape, 1 local cheese, house banana pepper mustard, dried fruit compote, crostini and crackers
10 pp (minimum 2 people)
Ham and pea soup
8
French onion soup
Caramelized onions, sherry enriched duck stock, baked with Alpine Gold cheese
12
Marinated olives
4 ¾
Mussels
Garlic- chili tomato sauce
16
Chef’s candy
Salt and pepper pork skin
4
Rabbit mousse
Dried fruit compote, house mustard, pickled scapes, crostini
8
Spring greens
Aged cheddar cheese, radish, pecans, & balsamic vinaigrette
12
Add basket of house dipp’in bread 2 ½ (3 with butter)
Entrée
Pasture raised chicken breast
Grilled polenta; roasted radish, radish tops, and baby leek ragout; roasting jus
28
Grass fed Beef roast
Country mashed potato; asparagus, duck fat roasted cipolline onions; roasting jus reduction
28
Steelhead salmon filet
Marrow-shallot “crumble”; braised red cabbage, asparagus, and country mashed potato
30
Sheppard’s pie
Choice of rabbit, lamb, or duck with organic corn, and mushrooms baked with a truffle scented potato topping
20
Nut fed pork shoulder pot roast and sautéed prawns
Country mashed potatoes, braised red cabbage, asparagus, braising jus
26
Fettuccine
Nut fed pork meatballs, house Bolognese, fermiere cheese
19
Chickpea curry
Chickpeas, onions, currants, sunflower seed, tomato and curry spices; cumin roasted radish and radish greens, almonds
18
$3 charge for substitutions
Parties over 6 will have an 18% gratuity added
Desserts
Warm chocolate cake with vanilla ice cream
12
Frozen organic strawberry soufflé
8
Organic rhubarb – strawberry crisp with whipped cream
10
Maple crème caramel with Chantilly cream
5