Dinner Menu
Friday, June 1st, 2012
Small Plates
10.
Braised Woven Roots Japanese Turnips
portobello confit, Swiss chard pickle, “Hahn” sauce
Overmeade Gardens Asparagus and Berle Farm Popcorn Soup
fried garlic and Vermont cheddar fondue
Woven Roots Spinach Salad
warm bacon vinaigrette, slow poached egg, lentils, roasted onions
Crispy Rawson Brook Chevre
savory lemon curd, pumpkin seed baked kale, marinated veggies
Fried Trout Matzo Balls
trout pate, horseradish tartar sauce
Sourdough toasts (2.) Fried oyster tacos, almond romesco (10.) Greens with vinaigrette (8.)
Mid
15.
Marinated Overmeade Gardens Asparagus
deviled egg puree, Jonah crab, quinoa, salsa verde crumbs
Chicken Thigh Schnitzel
Dave’s Caesar, marinated white anchovies, Woven Root’s greens, spaetzle, braised drums
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina gnocchi, nettle and sunflower seed pesto, asparagus, Berle Farm Crowdie
Linguini, NEFF beef Bolognese, pecorino, garlic crumbs
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Pan Roasted Montauk Spanish Mackerel
veal chorizo “stew”, jalapeno emulsion, tortilla stuffing, pickled fresh coriander berries
Steamed Rhode Island Hake
white beans, saffron, caper, golden raisin, chili flakes, black olives, collard greens
Pan Roasted NEFF Beef
white miso, marinated asparagus, English peas from the freezer and sweet rice, crispy turnip
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local