Dinner Menu

Saturday, March 4th, 2017

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To Start

12.

Celery Root and Cheddar Soup

caramelized onion, beer and more celery

Woven Roots’ Young Greens

honey vinaigrette, currants, hazelnuts

Woven Roots’ Spinach

apple, blue cheese and walnuts

 Corn From the Freezer and Swiss Chard Fritters

chipotle crema, Mexican oregano and pickles

Trout and Black Pepper Mousse

marinated celery, Old Bay, mustard and a toasted bagel

Chicken Skin Tacos

almond romesco, bodega jalapeno, refried beans, slaw

 Cremini Mushroom “Pate”

pickles, mustard, more mushrooms and toast

Slow Poached Farm Egg

farmhouse sausage, marinated cabbage, chives

semolina toasts 3.


Next

18.

Rigatoni, braised chicken, lemon and Parmesan

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

Pulled Pork Meatballs, BBQ sauce, black eyed pea “slaw” and cornbread

Whitefish Cake, orange, endive and curry

Shepherd’s Pie of Veal Pastrami, young greens


Larger Plates

26.

Roasted Hake

cauliflower, fennel, lemon, chili and tomato

Pan Seared Steelhead Trout

fingerling potatoes, horseradish crema, watercress, carrot, pickled beet vinaigrette


Sweet

10.

Dark Chocolate Pudding

raspberry, coconut, tree nut crunch

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Roasted Pineapple “Shortcake”

cinnamon stick ice cream, ginger, mango, white chocolate