Dinner Menu

Friday, March 17th, 2017

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To Start

12.

Butternut Squash and Beef Chili

crushed tortillas and green onion

Woven Roots’ Young Greens

orange, fennel seeds and poppy

 Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Crispy Creole Inspired Boudin Blanc

whole grain mustard, fingerlings, grilled onion and celery

Endive Salad

honey vinaigrette, grains of paradise and toasted almonds

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

 Fried Delftree Maitakes

caramelized onion jam, lentils, parsley

semolina toasts 3.


Next

18.

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

Potato spaetzle, corned beef hash, mustard, slow poached egg

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

Crispy 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.

Chocolate and Walnut Banana Bread

cocoa butter cream, praline and more bananas

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