Dinner Menu

Sunday, March 5th, 2017

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To Start

12.

Celery Root and Cheddar Soup

caramelized onion, beer and more celery

Woven Roots’ Young Greens

blue cheese, dried cherries and walnuts

Warm Seared Bok Choy

marinated cucumber, mushroom soy, bamboo shoots, sesame

 Corn From the Freezer and Swiss Chard Fritters

chipotle crema, Mexican oregano, black beans and pickles

Trout and Black Pepper Mousse

marinated celery, Old Bay, mustard, pickled mackerel and a toasted bagel

Endive and Shaved Fennel

orange, EVOO, fennel seed, toasted almonds

 Cremini Mushroom “Pate”

pickles, mustard, more mushrooms and toast

Slow Poached Farm Egg

farmhouse sausage, marinated cabbage, chives

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

semolina toasts 3.


Next

18.

Rigatoncini, NEFF beef Bolognese, Parmesan

Potato spaetzle, bacon, Brussels sprouts, peas from the freezer and cream

Shepherd’s Pie of Veal Pastrami, young greens


Larger Plates

26.

Roasted East Coast Hake

cauliflower, fennel, chili and tomato

Pulled Pork Meatballs

BBQ sauce, black eyed pea “slaw” and cornbread


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