The weather has been incredible, or even a bit weird. Lows only into the 40's, no frosts since December and the garden looks great. Chives, tarragon, tons of fennel, mache, several types of lettuce, trevisio, green garlic, parsley, and that is just the beginning. Have not opened in Feb. with as much local products as this year. The Orcas Island grown Mangalitsa pork and Coffelt Farm Veal are super tasty. The heat table is on and we have been germinating salad greens and snap peas are in. Basil & tomatoes are just around the corner and we are trying to figure out our 2010 pig program.
Inn at Ship Bay Menu
February 13, 2010
First Courses
House Made Charcuterie featuring Locally Raised Mangalitsa Pork, Chicken Liver Pate, Pork Terrine, Pork Heart, Lardo & Sausage
Local Greens, Blue Cheese, Toasted Hazelnuts and Red Wine Vinaigrette
Dungeness Crab Salad, Local Shaved Cabbage, Fennel, Citrus, Bacon and Spicy Aioli
Meyer Lemon & Garden Greens, Goat Cheese, Walnuts and Extra Virgin Olive Oil
Kamilche Sea farms Mussels, Toasted Chili Lemon Butter, Caramelized Onions & Herbs
Hood Canal Oysters on the Half shell with Citrus Mignonette
Orechette Pasta, House Cured Mangalitsa Guancale, Caramelized Onion, Reggiano & Herbs
Entrees
Troll Caught King Salmon with Creamy Polenta, Escarole & Roast Garlic Butter
Meyer Lemon & Saffron Carnaroli Risotto, Leeks & Fennel Salad
Weathervane Scallops, Yukon Potato-Bacon Hash, Green Garlic Aioli
Mangalitsa Pork Loin, Sibley Squash Puree, Pear Butter, Apple Syrup and Crispy Shallots
Coffelt Farm Pasture Raised Veal, Roasted Fingerling Potatoes, Garlicky Greens and Red Wine Sauce
Draper Valley Chicken, Potato Puree, Italian Plum Gremolata and Plum Reduction
Pan Seared Angus Beef Rib Steak, Spring Garlic Potatoes, Wild Mushrooms Sauce
