Dinner Menu

Saturday, November 21st, 2015

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Smaller Plates

12.

Cured Foie Gras Toast

shaved radish, sea salt and salsa verde

 Turkey Gravy “Poutine”

Nordland fries, Berleberg and roasted veggies

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Bok Choi, Hakurei Turnips and Tatsoi

shiitakes, sesame and ginger

Woven Roots Arugula Salad

roasted beets, citrus and poppy seeds

Braised Dandelion Greens and Bone Marrow

slow poached egg, sourdough, tomato, Parmesan

Matty’s Delicata Squash and Frisee

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Candied Bacon

cherries, endive, blue cheese and port

Steelhead Mousse

horseradish, pickles and toast

semolina toasts (3.)


Larger Plates

25.

 

“Pot Roast” of Painted Hills Short Rib

potato puree, warm Woven Roots spinach, roots, pickled mustard seed

“Cassoulet” of Lamb and Chick Peas

sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse, mint, cilantro and orange

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Sautéed Rhode Island Hake and P.E.I. Mussels

shellfish brodo, celeriac puree, leek soubise, roasted fennel, black kale, preserved lemon


Pasta

15./22.

Orecchiette, butternut and Vermont cheddar “mac and cheese”, spicy crumbs

Penne, roasted tomato, Lee farms ricotta, Parmesan

 Semolina Dumplings, braised rabbit, sage, spaghetti squash, arugula and sunflower seed pesto

Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper


Sweet

10.

Leahey Farm Cherry Frozen Yogurt

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, whipped cream

Sugar Beet Panna Cotta

grapefruit, mint, candied fennel and poppy seeds