Dinner Menu
Sunday, November 19th, 2017
Smaller Plates
12.
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
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 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
Sweet
10.
Baked New York Apples, spiced vanilla ice cream, pepper streusel, caramel
Toasted Banana Bread, walnuts, cream cheese and chocolate sauce