Dinner Menu

Saturday, June 2nd, 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

 horseradish tartar sauce, mackerel pate

Roasted Australian Lamb Toast

whipped Great Hill Blue, golden raisin and caper agrodolce

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

Mid

15.

Roasted Last of the Season Asparagus

shellfish vinaigrette, quinoa, caper crumbs

Chicken Thigh Schnitzel

Dave’s Caesar, marinated white anchovies, Woven Root’s greens, 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

Sautéed Rhode Island Hake

Matty’s asparagus, peas and beans, green olive and arugula pistou

 

Pan Roasted NEFF Beef

“BBQ’d” collard greens and sweet rice stew, jalapeno emulsion, shaved turnip salad

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