Dinner Menu

Friday, February 24th, 2017

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To Start


Soup of Broccoli and Black Truffle

mascarpone, lemon, croutons

Boiled Peanut Hummus

Thai flavors, scallion, cilantro, more peanuts and fried wontons

Generic Romaine

chipotle vinaigrette, toasted pumpkin seeds

Woven Roots’ Spinach

apple, blue cheese and walnuts

 Daikon Noodles

slow poached egg, mushroom dashi, shiitakes, cucumber, sesame

Cricket Creek Heart Tacos

almond romesco, bodega jalapeno, black beans, corn slaw

 Chicken Liver and Apple Pate

pickles, mustard, walnut, chutney

semolina toasts 3.

To Continue


Semolina dumplings, braised chicken, carrot, celery root and schmaltz

Spanish Mackerel, bacon, brussel sprouts, apple, endive and mustard

 Garganelli, clam, tomato, cream and black pepper

 Fish Cake, local greens, fine herb “remoulade”



Roasted Rhode Island Hake

carrots, orange, ginger and parsley

Turkey “Pot Pie”

roasted roots, peas from the freezer, parsnip gravy, savory crust



Dark Chocolate Mousse

raspberry, coconut, maple, almond and oats

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Toasted Rum Raisin Cake

coffee ice cream, walnut praline, dulce de leche