Dinner Menu

Saturday, April 8th, 2017

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To Start

12.

Chicken “Nudel” Soup

rosemary, celery, potato spaetzle and a slow poached egg

Soy Nut Hummus

tahini, lemon, 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, slaw 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.

 Next

18.

Orecchiette, veal and sundried tomato ragout, Parmesan

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

Papparedelle, carrots, saffron, basil, High Lawn cream, Calabrian chili, Montasio

 Larger Plates

26.

Butter Poached Skate Wing

warm spring potato salad, flavors of Béarnaise, peas from the freezer

Schnitzel of Vermont Chicken Thigh

apple, lentil and cabbage salad, mustard, celery root

Sweet

10.

Vanilla Cheesecake

citrus marmalade, carrot cake “cookie”

Bittersweet Chocolate Cake

red wine poached cherries and currants

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio