Dinner Menu

Friday, June 1st, 2012

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Small Plates

10.

Braised Woven Roots Japanese Turnips

portobello confit, Swiss chard pickle, “Hahn” sauce

Overmeade Gardens Asparagus and Berle Farm Popcorn Soup

fried garlic and Vermont cheddar fondue

Woven Roots Spinach Salad

warm bacon vinaigrette, slow poached egg, lentils, roasted onions

Crispy Rawson Brook Chevre

savory lemon curd, pumpkin seed baked kale, marinated veggies

Fried Trout Matzo Balls

trout pate, horseradish tartar sauce

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

Mid

15.

Marinated Overmeade Gardens Asparagus

deviled egg puree, Jonah crab, quinoa, salsa verde crumbs

Chicken Thigh Schnitzel

Dave’s Caesar, marinated white anchovies, Woven Root’s greens, spaetzle, braised drums

 Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Semolina gnocchi, nettle and sunflower seed pesto, asparagus, 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, marinated asparagus, English peas from the freezer and sweet rice, crispy turnip

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