Dinner Menu

Saturday, February 4th, 2017

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 To Start


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


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



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



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