Dinner Menu
Saturday, February 25th, 2017
To Start
12.
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
18.
Chicken + mushrooms with spaetzle and kale
Spanish Mackerel, bacon, Brussel sprouts, apple, endive and mustard
Rigatoni, NEFF beef Bolognese, Parmesan
Large
26.
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
Sweet
10.
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