Dinner Menu
Saturday, February 4th, 2017
To Start
12.
Dad’s Apple Salad
maple vinaigrette, hazelnuts, peanuts, sage, currants
Woven Roots’ Greens
smoked chili vinaigrette, cotija, pumpkin seeds
Split Pea and Ham Soup
green and yellow peas, Nueskes ham
NEFF Beef and Bean Tacos
taco sauce, slaw and bodega jalapeno
Chicken Liver and Sunflower Seed Pate
pickles, chutney, mustard and toast
Chickpea and Feta Hummus
pimenton, more feta, chips and toasts
Cream of Smoked Celery Root
poached trout salad, chives and watercress
To Continue
18.
Scotch Egg, sausage, sage, cheddar and an English muffin
Long Island Duck Leg Confit, braised collards, sweet potato, pickled melon
Linguini, pancetta, mussels, tomato and black pepper crumbs
Garganelli, creamed peas, potato, pistachio and pecorino
Roasted Idaho Trout, curried cauliflower, green apple vinaigrette, lentils
Large
26.
NEFF Hanger Steak
potato gratin, actually still local spinach, maitakes
Spiced Lamb Meatballs
chickpea and tomato stew, orange, carrot, yogurt
Misty Knoll Chicken Breast
butternut, spelt berries, Brussels sprouts, bitter green walnut pesto
Sweet
10.
Greek Yogurt Panna Cotta
cherries, hazelnut crumble
Chocolate “Tres Leche”
caramel milk, peanut butter mousse and whipped cream
Earl Grey Cake
raspberry, mango “froyo”, coconut