Dinner Menu

Friday, April 7th, 2017

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To Start


Tortilla and Black Bean Soup

sour cream and more tortilla

Split Pea and Lemon Hummus

soy nuts, parsley and toast

Woven Roots’ Grilled Celery Root

dried cherry BBQ, frisee and blue cheese

Not Local Romaine and Pickled Onions

Castelvetrano olive dressing, Parmesan and “garlic bread”

Daikon Katsu

shiitake and soy emulsion, sesame seeds, marinated cucumbers

Beer Battered Maine Haddock Tacos

almond romesco, dressed lettuces and jalapeno

Greens from Lee

beets, currant vinaigrette, poppy seeds and grilled onion

Pickled Mussels and Carrots

grilled mango puree, jasmine rice, coconut milk and jerk seasoning

semolina toasts 3.



Orecchiette, veal and sundried tomato ragout, Parmesan

Cream cheese and ‘everything’ Cavatelli, smoked steelhead trout, capers, red onion, watercress

Butter poached skate wing, crumbled potatoes and egg, tarragon vinegar, peas and shoots

Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, carrot chutney

Larger Plates


Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Schnitzel of Vermont Chicken Thigh

apple and cabbage salad, mustard, lentils and celery root



Vanilla Cheesecake

citrus marmalade, oatmeal raisin cookie

Bittersweet Chocolate Cake

red wine poached cherries and currants

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio