Dinner Menu

Sunday, November 19th, 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 and blue cheese vinaigrette, apricot, bulgur

Asian Slaw of Winter Vegetables

kohlrabi, carrots, sesame, radish, peanuts, cabbage, soy nuts

Crimini Mushroom Stew

einkorn, thyme, Grace Hill Wild Alpine, popcorn

Whitefish Fritters

mustard, the holy trinity and cajun aioli

Frisee and Kohlrabi from Lee

turnip, shaved apple and montasia cheese

Smoked Trout Shmear

pickles, mustard, cream cheese and toasts

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 confit cassoulet, cracklins, white wine and tomato

Pan Seared Icelandic Cod

Thai red curry, coconut milk, sautéed carrots, red peppers and napa cabbage

                                                                                                                                                      Chili Braised Pork Shank

butternut and delicata squash, hominy and Mexican oregano

Overnight Roasted NEFF Beef

Woven Roots’ spinach, kohlrabi and cheddar gratin



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

Toasted Banana Bread, walnuts, cream cheese and chocolate sauce