Persimmon Dinner menu

Fresh Fish Ot The Day

Four Cheese Macaroni And Cheese

sharp cheddar, aged gouda emmentaler and parmesan with a bread crumb topped.

The Reuben

market house conned beef, served with a house salad.

Nicoise Salad

papa george tuna served with mixed greens, nicoise olives, cherry tomatoes. haricot verts baby potatoes and a hard boiled egg.

Primavera Pasta

fresh pasta and spring vegetables, with a toasted almond, herb pesto.

Braised Chicken

chicken braised in white wine with bacon, shallots and carrots, served with a creamy herb polenta.

Wild Mushroom Ravioli

stuffed with wild mushrooms and a blend or mascarpone and goat cheese in a roasted tomato sauce.

Pork Tenderloin

served with carmelized shallot, yukon gold mashed potatoes and a montmorancy cherry sauce and haricot verts.

Dungeness Crab Cakes

served with sauteed spinach and romesco sauce garnished with salmon roe.

Musty Isle Ribeye Steak

grain fed, naturally raised black angus beef, grilled and served with a summer vegetable gratin.

Persimmon House Salad

full circle farm mixed greens with a lemon thyme vinaigrette.

Caesar Salad

hearts of romaine, herbed croutons and parmigiano reggiano

Warm Spinach Salad

served with a spiced vinaigrette, roquefort cheese, brownfield orchard apples and toasted hazelnuts.

Fennel A La Grecque

cold cooked tomato & fennel salad.

Herbed Olives

spicy, warm mixed olives

Soup Of The Day

Mushroom Escargot

mushrooms in parsley herb butter

Salt Cod Brandade

served on grilled crostini

Escargot

snails in parsley herb butter

Duck Liver Pate

served with cornichons, pickled onions and stone ground mustard.

Potato Pancakes

topped with smoked salmon and dill mascarpone

Mussels

cooked with lovage, shallots and white wine

Antipasti Plate

white bean spread, roasted garlic, spicy coppa. cambazola grilled vegetables, and cornichons.