Dinner Menu

Wednesday, March 29th, 2017

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To Start

12.

White Bean and “Antipasti” Hummus

foccacia, tomato

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”

Fried Creole Inspired Boudin Blanc

whole grain mustard, fingerlings, grilled onion and celery

Lee Spinach Croquettes

garlic milk and artichoke emulsion, more artichokes, greens

 Broccoli, Bread and Almond Soup

EVOO, jalapeno, cilantro

Black Pepper Steelhead Mousse

pickles, apple, mustard and toasted bagel

Steamed P.E.I. Mussels

pickled onion broth, celery and toast

semolina toasts 3.


Next

18.

Orecchiette, sausage, white bean, chili flake and Parmesan

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

Peppered Vermont Chicken Drums, grits, peas, honey sweet ‘n sour

Spicy Northstar Lamb Neck, roasted carrots and carrot puree


Larger Plates

26.

Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Schnitzel of Chicken Thigh

smoked mushrooms and onions, mustard greens, mashed potatoes


Sweet

10.

Chocolate and Walnut Banana Bread

cream cheese, chocolate truffle and more banana

Coffee Cream “Pie”

cocoa nib streusel

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio