Dinner Menu
Wednesday, March 29th, 2017
To Start
12.
White Bean and “Antipasti” Hummus
foccacia, tomato
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”
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Lee Spinach Croquettes
garlic milk and artichoke emulsion, more artichokes, greens
Broccoli, Bread and Almond Soup
EVOO, jalapeno, cilantro
Black Pepper Steelhead Mousse
pickles, apple, mustard and toasted bagel
Steamed P.E.I. Mussels
pickled onion broth, celery and toast
semolina toasts 3.
Next
18.
Orecchiette, sausage, white bean, chili flake and Parmesan
Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio
Peppered Vermont Chicken Drums, grits, peas, honey sweet ‘n sour
Spicy Northstar Lamb Neck, roasted carrots and carrot puree
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Schnitzel of Chicken Thigh
smoked mushrooms and onions, mustard greens, mashed potatoes
Sweet
10.
Chocolate and Walnut Banana Bread
cream cheese, chocolate truffle and more banana
Coffee Cream “Pie”
cocoa nib streusel
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio