Dinner Menu

Saturday, February 25th, 2017

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To Start


Just a Basic Mushroom Soup

fried onions and croutons

Boiled Peanut Hummus

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

Woven Roots’ Young Greens

honey vinaigrette, currants, sunflower 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

Fried Sticky Pork Croquettes

pickled aioli and romaine

semolina toasts 3.

To Continue


Chicken + mushrooms with spaetzle and kale

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

 Rigatoni, NEFF beef Bolognese, Parmesan



Roasted Rhode Island Hake

carrots, orange, ginger and parsley

Turkey “Pot Pie”

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

BBQ’d Pork Meatballs

yam, black eye peas, toasted cumin and crumbled corn bread



Dark Chocolate Mousse

raspberry, coconut, maple, almond and oats

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Pineapple and Cornmeal Tart

cinnamon stick and vanilla ice cream, spiced jam, mango and white chocolate