Dinner Menu

Thursday, May 31st, 2012

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Small Plates

10.

Braised Woven Roots Japanese Turnips

portobello confit, Swiss chard pickle, “Hahn” sauce

Overmeade Gardens Asparagus Soup

mascarpone and spring onions

Woven Roots Spinach Salad

warm bacon vinaigrette, slow poached egg, lentils, Great Hill Blue

 

Seafood Charcuterie

trout rillettes, wild king salmon “salad”, smoke pickled diver scallop, seasonal accompaniments

Spicy Pork Meatballs

rice noodles, “Thai” flavors, crushed peanuts

            Sourdough toasts (2.)            Fried oyster tacos, almond romesco (10.)            Greens with vinaigrette (8.)

Mid

15.

Marinated Overmeade Gardens Asparagus

egg ravigot, Jonah crab, quinoa, salsa verde crumbs

Chicken Thigh Schnitzel

Dave’s Caesar, marinated white anchovies, Woven Root’s greens, spaetzle and rabbit ragout

 Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, nettle and sunflower seed pesto, asparagus, kale, Berle Farm Crowdie

Linguini, NEFF beef Bolognese, pecorino, garlic crumbs

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Pan Roasted Montauk Spanish Mackerel

veal chorizo “stew”, jalapeno emulsion, tortilla stuffing, pickled fresh coriander berries

Steamed Rhode Island Hake

white beans, saffron, caper, golden raisin, chili flakes, black olives, collard greens

 

Pan Roasted NEFF Beef

white miso, fried squash blossoms, marinated asparagus, English peas from the freezer and sweet rice

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local