|
Daily menu changes allow the Heathman to take full advantage of local and seasonal ingredients. Dinner menu items may include:
- Chef's Charcuterie selection of Chicken Liver Pot De Crème, Foie Gras Terrine and Potted Duck Confit Rillette
- Crispy Veal Sweetbreads with roast cauliflower florets, cauliflower puree, grapefruit, caper, golden raisins and brown butter emulsion
- Grilled Lamb Tongue Salad with warm fingerling potato salad, bacon lardons and frisée
- Miners Lettuce & House Smoked Duck Breast with pickled shimenji mushrooms, cantal cheese and saba
- Braised Oregon Rabbit Leg with herbed barley, spring onion, haricot vert and yellow foot mushrooms
- Pork Cheeks & Diver Scallop with chive beluga lentils, braised salsify, bacon lardons and organic carrot puree
- Wild Chinook Salmon with pea tendrils, fava beans, crispy oyster mushroom and spring onion parsley pistou
|