Dinner Menu
Friday, November 17th, 2017
Smaller Plates
12.
Woven Roots Young Lettuces
Animal Farm buttermilk, black pepper, cucumbers, croutons
Massaged Kale from Lee
roasted beets, horseradish vinaigrette, raisins, bulgur
Asian Slaw of Winter Vegetables
kohlrabi, carrots, sesame, radish, peanuts and cabbage
Crimini Mushroom Stew
einkorn, thyme, Grace Hill Wild Alpine, popcorn
Whitefish Fritters
mustard, the holy trinity and cajun aioli
Generic Romaine
turnip, shaved apple and blue cheese
Semolina toasts 3. Greens with vinaigrette 8.
Medium Plates
18.
Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, pecorino
Maitake and Oyster Mushrooms from North Adams
aged miso congee, edamame, Japanese turnip, kale and sesame
North Star Lamb Stew
red wine, mirepoix, mashed potato, herbs
Larger Plates
26.
Leg of Duck Confit
duck sausage and confit cassoulet, cracklins, white wine and thyme
Pan Seared Icelandic Cod
Thai red curry, coconut milk, sautéed carrots and napa cabbage
Overnight Roasted NEFF Beef
Woven Roots’ spinach and kohlrabi and cheddar gratin
Sweet
10.
Baked New York Apples, spiced vanilla ice cream, pepper streusel, caramel
Toasted Banana Bread, walnuts, cream cheese and chocolate sauce