Dinner Menu
Wednesday, April 5th, 2017
To Start
12.
Carrot and Cashew Soup
carrot chutney and cashew crema
Boiled Peanut Hummus
Thai flavors, fish sauce, cilantro, fried wonton
Woven Roots’ Grilled Celery Root
dried cherry BBQ, frisee and blue cheese
Not Local Romaine and Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Daikon Katsu
shiitake and soy emulsion, sesame seeds, marinated cucumbers
Fried Skate Wing Tacos
almond romesco, dressed lettuces and jalapeno
Greens from Lee
beet kvass and currant vinaigrette, poppy seeds and grilled onion
Steamed P.E.I. Mussels
potato nage, chive and black pepper
semolina toasts 3.
Next
18.
Orecchiette, veal and sundried tomato ragout, crumbs
Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio
Seared Delftree Portobello, pea and parsley pistou, grill “sauce”, fried potatoes
Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, saffron panisse
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Schnitzel of Chicken Thigh
schmaltzy latke, apple salad, beet vinaigrette, pickled Brussels
Sweet
10.
Vanilla Cheesecake
citrus marmalade, oatmeal raisin cookie
Bittersweet Chocolate Cake
red wine poached cherries and currants
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio