Dinner Menu

Wednesday, April 5th, 2017

share this:

 

To Start

12.

Carrot and Cashew Soup

carrot chutney and cashew crema

Boiled Peanut Hummus

Thai flavors, fish sauce, cilantro, fried wonton

Woven Roots’ Grilled Celery Root

dried cherry BBQ, frisee and blue cheese

Not Local Romaine and Local Carrots

Castelvetrano olive dressing, Parmesan and “garlic bread”

Daikon Katsu

shiitake and soy emulsion, sesame seeds, marinated cucumbers

Fried Skate Wing Tacos

almond romesco, dressed lettuces and jalapeno

Greens from Lee

beet kvass and currant vinaigrette, poppy seeds and grilled onion

Steamed P.E.I. Mussels

potato nage, chive and black pepper

semolina toasts 3.

 Next

18.

Orecchiette, veal and sundried tomato ragout, crumbs

Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio

Seared Delftree Portobello, pea and parsley pistou, grill “sauce”, fried potatoes

Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, saffron panisse

 Larger Plates

26.

Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Schnitzel of Chicken Thigh

schmaltzy latke, apple salad, beet vinaigrette, pickled Brussels

Sweet

10.

Vanilla Cheesecake

citrus marmalade, oatmeal raisin cookie

Bittersweet Chocolate Cake

red wine poached cherries and currants

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio