Dinner Menu

Wednesday, March 1st, 2017

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To Start

12.

Button Mushroom Soup

artichoke heart and sun dried tomato tapenade

Boiled Peanut Hummus

Thai flavors, scallion, cilantro, more peanuts and toast

Woven Roots’ Young Greens

honey vinaigrette, currants, sunflower seeds

Woven Roots’ Spinach

apple, blue cheese and walnuts

 Daikon Noodles

slow poached egg, mushroom dashi, cucumber, sesame

Cricket Creek Heart Tacos

almond romesco, bodega jalapeno, black beans, corn salad

 Chicken Liver and Apple Pate

pickles, mustard, walnut, chutney

Crispy and Sticky Pork Croquettes

pickled aioli and romaine

semolina toasts 3.


Next

18.

Semolina Dumplings, braised chicken, lemon and thyme

Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream

Sautéed Idaho Trout

bacon, Brussels sprouts, apple, endive and mustard

Rhode Island Hake Cake

cauliflower, orange and parsley

Shepard’s Pie of Veal Pastrami, young greens

Creamed Turkey and Peas

roasted roots, parsnip gravy

Pulled Pork Meatballs

black eyed peas, sweet potato, corn bread, BBQ


Sweet

10.

Dark Chocolate Pudding

raspberry, coconut, tree nut crunch

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Coffee Ice Cream Sundae

walnut praline, dulce de leche, whipped cream and rum raisins