We have been loving the crisp, sunny days this week, the perfect complement to our delicious fall menu. We’re taking delivery of a half pig from Square Peg this morning. That means roast pork loin & shoulder on the menu by the end of the week. Hank at Beech Street Parlor also sent us over a Square Peg pig leg last week (thanks much!) so we have two hams that are coming out of brine today. For antipasti we’ve been working on a leek custard/flan that we’re going to serve with tolosa beans, hon shimeji mushrooms & mint. Also new is tomato soup with hearty catalan beans and dandelion; plus lamb belly from Meadow Harvest in Nehalem served with fresh roasted chestnuts (hellooo Fall!), cippolini onions, sunchoke puree, and a perfect lamb jus. The risotto this week combines Dungeness crab, mushrooms and parsley and the pork sugo cavatelli delights as always. Secondi highlights include halibut with apples, radicchio and cauliflower; an incredible flat iron with Brussels, delicata, chanterelles and blackberries; plus our vegetarian roasted squash with couscous, nardello pepper, chard and a hint of saffron. Finish all that off with pumpkin panna cotta with a lightly spiced pumpkin seed biscotti and whipped cream - we couldn’t resist.

 

CRISP FALL FLAVORS AT DOC