Dinner Menu

Sunday, February 26th, 2017

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To Start


Broccoli and Black Truffle Soup

croutons, EVOO and cress

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


Semolina Dumplings, braised chicken, button mushrooms and root vegetables

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

Rigatoni, NEFF beef Bolognese, Parmesan

Rhode Island Hake Cake, cauliflower, orange and parsley



Turkey “Pot Pie”

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

BBQ’d Pork Meatballs

yam, black eyed 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