Dinner Menu
Saturday, June 2nd, 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
horseradish tartar sauce, mackerel pate
Roasted Australian Lamb Toast
whipped Great Hill Blue, golden raisin and caper agrodolce
Sourdough toasts (2.) Fried oyster tacos, almond romesco (10.) Greens with vinaigrette (8.)
Mid
15.
Roasted Last of the Season Asparagus
shellfish vinaigrette, quinoa, caper crumbs
Chicken Thigh Schnitzel
Dave’s Caesar, marinated white anchovies, Woven Root’s greens, 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
Sautéed Rhode Island Hake
Matty’s asparagus, peas and beans, green olive and arugula pistou
Pan Roasted NEFF Beef
“BBQ’d” collard greens and sweet rice stew, jalapeno emulsion, shaved turnip salad
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