Dinner Menu

Thursday, March 16th, 2017

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To Start

12.

Butternut Squash and Beef Chili

crushed tortillas and green onion

Woven Roots’ Young Greens

honey vinaigrette, grains of paradise and toasted almonds

 Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Sesame Marinated Cucumbers

rice, soy and scallions

Seafood Charcuterie

trout mousse, pickled mackerel , steelhead salad, toast

Norwegian Style “Fish Balls”

vegetable brodo, dill, chives, button mushrooms

Slow Poached Farm Egg

farmhouse sausage, English muffin, cabbage

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

 Fried Delftree Maitakes

caramelized onion jam, lentils, local spinach

semolina toasts 3.


Next

18.

Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions

Ricotta Cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions

Fried Misty Knoll Chicken Drums, garlic sausage and eggplant cassoulet, pickled fennel


Larger Plates

26.

Curry Oil Poached Rhode Island Hake

mussels, potato, broccoli

Seared La Belle Duck Breast

carrots, ginger, orange, pickled endive and farro


Sweet

10.

Dark Chocolate Pudding

coconut, walnut praline, banana

Farmer’s Ground Buckwheat Cake

warm charred pineapple compote, cinnamon stick gelato and white chocolate

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio