A MENU for the LANGUAGE of HERBS
* ROSEMARY MEATLOAF from a 15-year-old 100% grass-fed, superbly marbled steer raised by our friend Eric Fritch at Chinook Farms. The meatloaf is made all that more savory wetted with Chef’s unctuous GRAVY laced as it is Caramelized Onions. Dairy-free.
* Hearty OREGANO VEGETABLE HASH of Washington Potatoes, Roasted Cauliflower, Wild-Foraged Onions, and Over-Wintered Carrots. Vegan.
*LAVENDER APPLE CRUMBLE pretty much speaks for itself, with glycerine-like Washington Apples topped with Oats, Lavender, and Spice. Vegetarian.
