Dinner Menu
Wednesday, March 1st, 2017
To Start
12.
Button Mushroom Soup
artichoke heart and sun dried tomato tapenade
Boiled Peanut Hummus
Thai flavors, scallion, cilantro, more peanuts and toast
Woven Roots’ Young Greens
honey vinaigrette, currants, sunflower seeds
Woven Roots’ Spinach
apple, blue cheese and walnuts
Daikon Noodles
slow poached egg, mushroom dashi, cucumber, sesame
Cricket Creek Heart Tacos
almond romesco, bodega jalapeno, black beans, corn salad
Chicken Liver and Apple Pate
pickles, mustard, walnut, chutney
Crispy and Sticky Pork Croquettes
pickled aioli and romaine
semolina toasts 3.
Next
18.
Semolina Dumplings, braised chicken, lemon and thyme
Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream
Sautéed Idaho Trout
bacon, Brussels sprouts, apple, endive and mustard
Rhode Island Hake Cake
cauliflower, orange and parsley
Shepard’s Pie of Veal Pastrami, young greens
Creamed Turkey and Peas
roasted roots, parsnip gravy
Pulled Pork Meatballs
black eyed peas, sweet potato, corn bread, BBQ
Sweet
10.
Dark Chocolate Pudding
raspberry, coconut, tree nut crunch
Greek Yogurt Panna Cotta
vanilla bean, grapefruit, toasted pistachio crunch
Coffee Ice Cream Sundae
walnut praline, dulce de leche, whipped cream and rum raisins