Michael creates a new menu for each of our events depending on what's currently from the field or in the sea.                     Main dishes highlight only grains and vegetables, whereas side dishes often focus on meats, seafood                                      and sometimes just delicious vegetables too.

Menu for Thursday, October 24th @ Porkchop & Co. $45 set menu

STARTER

Kohlrabi salad with cured piennolo tomatoes, walnuts and lovage.

Main

Hand-rolled couscous with Rosso di Lucca & Coco Bianco shelling beans, autumn greens and roasted carrots.

Accompanied by sourdough flatbread with condiments.

Side Dishes

Spiced pork meatball gently simmered and served in broth with Filderkraut cabbage.

Or

Lobster and chanterelle mushroom ragout with salsify and scallions.

Dessert and Drinks are additional and available for purchase at the dinner.

Dessert: Barley upside-down cake with early autumn fruits and whipped cream $7

Dessert Drink: Pommeau > a beautifully aromatic, lightly sweet combination of fresh cider and Calvados brandy $5

White Wines: Lang Ried, dry riesling from Austria and Hestia, Semillion from Washington

Red Wines: Ramsey, “Mason’s Red blend” from Washington and Bodega Montña, Rioja from Spain

Beer & Cider: Fremont Brewing, Fresh hop pale ale and Seattle Cider, dry cider

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Menu from September 22nd @ La Medusa

Snack

Pantry pickles 3

Homemade rice crackers with roasted tomatillo salsa and eggplant dip 7

main dishes

Late summer ratatouille with red lentils, sourdough flatbread, yogurt, and chiiles 14

Kimchi pancake with spicy caroselli cucumber salad, snap beans, and red amaranth 14

O’Driscoll shelling beans with piennolo tomato confit, collard greens, and lovage 14

Sides - Fish, meat, & Vegetable

Manila clams with salsify, parsley root, kohlrabi, and cream 16

Pastured chicken stewed with tomatillos, summer vegetables, and Chinese celery 16

Warm piennolo soup with cumin, coriander, turmeric, and nigella 9

dessert

Plum upside down cake with hazelnuts and whipped cream 7

Two scoops beet, strawberry and rose sorbet from Frankie & Jo’s plant base ice cream 7

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Menu from August 28th @ Porkchop & Co.

Snack

Farm pickles and beet hummus with Sea Wolf rye bread 8

main dishes

Fresh Rockwell & Coco Bianco shellbeans with roasted tomatillos, stewed Caroselli cucumbers, and mint 14

Local quinoa and farro with napa-celtuce kimchi, roasted San Pasquale zucchini, and Chinese celery 14

Nash’s corn spoonbread with roasted Piennolo tomatoes, long-cooked green beans, and toasted pumpkin seeds 14

Sides - Fish, meat, & Vegetable

Cured Puget Sound smelt with marinated Tsakoniki and Kamo eggplant, pickled green chilies, and lovage 14

Pork and summer vegetable stew baked with a buckwheat biscuit 16

Piennolo tomato and Caroselli cucumber gazpacho with green coriander oil 9

dessert

Roasted peach and fresh blackberries with homemade nocino cream and buckwheat sablés 7

Beet, strawberry and rose sorbet from Frankie & Jo’s plant base ice cream 7

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Menu from August 1st @ Fremont Brewing’s Black Heron Lounge

At this Pop-up we will just offer the following five small dishes.

each one will have two suggested pairings from the black heron barrel aged beer program

Homemade sourdough with pickles, summer vegetables, and  butter or beet hummus      8

Ground pork salad with celtuce, radish, scallion, green coriander oil, and speckled lettuce     11

Nash’s quinoa and sprouted triticale grain salad with blistered yellow wax beans, Chinese celery, summer squash, and  garlic scape-chili oil      10

Stuffed napa cabbage with lamb & beef, buckwheat groats, oven dried piennolo tomatoes, sour cream, and lovage    12

Barley and malted rye cake with roasted plum sauce, summer berries, and yogurt     8

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Menu from July 21st @ La Medusa

Snack

Cherry Valley herby fromage blanc with Sea Wolf rye and fresh & pickled summer vegetables 8

main dishes

Nash’s quinoa and buckwheat groats with grilled napa cabbage, roasted summer squash, and pickle sauce 14

Sprouted farrotto with English peas, A choy, garlic scapes, walnuts, and mint 14

Black eyed pea fritters with piennolo tomato sauce, radish salad, preserved lemon, and yogurt 14

Sides - Fish, meat, & Vegetable

Gently-cooked Loki pink salmon with fennel & snap pea salad and green coriander oil 16

Grass-fed beef shoulder braised with cider and red plums 18

Grilled Chinese broccoli with anchovies 8

Salad of red & speckled lettuces with homemade red wine vinegar and crispy seeds 8

dessert

Barley cake with hazelnuts, roasted apricots, and whipped cream 7

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Menu from June 27th @ Porkchop & Co.

Snack

Early summer vegetable crudité with butter, homemade bread, and sea salt 8

main dishes

Ricotta dumplings with snap peas, green daikon, pea vines, and mint 14

Crispy lentil-rice crêpe with kohlrabi, chickpeas, radish salad, herbs, pickles, and chilies 14

Buckwheat groats and sprouted spelt berries with hakurei turnips, Chinese broccoli, and spiced piennolo tomato sauce 14

Sides - Fish, meat, & Vegetable

Pork and chicken liver crépinette with red daikon salad and dill 15

Rockfish, salt cod, and clam stew with tomato oil and homemade bread 16

Green salad with homemade red wine vinegar and crispy seeds 8

dessert

Slow-cooked Khorasan wheat pudding with cream and roasted cherries 7

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Menu from June 9th @ La Medusa

Snack

Radishes with butter, homemade bread, and sea salt 8

main dishes

Herby spaetzel with little turnips, spring kale, garlic scapes, and crème fraîche 14

Sprouted farro and buckwheat groats with asparagus, shaved daikon salad, and walnuts 14

Spiced red lentils with snap peas, Tokyo Bekana greens, chilies, mint, and yogurt 14

Sides - Fish, meat, & Vegetable

Lamb and beef meatballs with piennolo tomato sauce and pounded herbs 15

Puget Sound mussels with grilled spring onions, green garlic, wild fennel broth, and grilled bread 16

Spring salad with homemade red wine vinegar and crispy seeds 8

dessert

Skagit Valley strawberries with rhubarb syrup, Jersey cow cream, and buckwheat sablé 7