Dinner Menu
Friday, February 24th, 2017
To Start
12.
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
18.
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”
Large
26.
Roasted Rhode Island Hake
carrots, orange, ginger and parsley
Turkey “Pot Pie”
roasted roots, peas from the freezer, parsnip gravy, savory crust
Sweet
10.
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