Dinner Menu

Friday, November 17th, 2017

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Smaller Plates


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


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


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



Baked New York Apples, spiced vanilla ice cream, pepper streusel, caramel

Toasted Banana Bread, walnuts, cream cheese and chocolate sauce