Dinner Menu

Wednesday, March 8th, 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

 Corn From the Freezer and Swiss Chard Fritters

chipotle crema, Mexican oregano, pickles

Marinated Cucumbers and Bok Choy

shredded romaine, soy, sesames and scallions

Trout and Black Pepper Mousse

Old Bay, mustard, pickled mackerel and a toasted bagel

Cremini Mushroom “Pate”

pickles, mustard, more mushrooms and toast

Slow Poached Farm Egg

farmhouse sausage, English muffin, cabbage

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

semolina toasts 3.


Next

18.

Orecchiette, NEFF beef Bolognese, Parmesan

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

Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils


Larger Plates

26.

Roasted Washington State Steelhead Trout

fennel, chili, cauliflower, lemon and tomato

Pork Meatballs and Three-Bean Chili

cheddar quesadilla, scallion, jalapeno, toasted cumin and rice

Canadian Duck Breast

farro, ginger, carrot, endive and orange


Sweet

10.

Dark Chocolate Pudding

raspberry, coconut, walnut praline

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Roasted Pineapple “Shortcake”

cinnamon stick ice cream, ginger, mango, white chocolate