Dinner Menu

Thursday, March 30th, 2017

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To Start


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

 Pinto Bean and Pickled Jalapeno Soup

toasted pumpkin seeds and crushed tortilla

Black Pepper Steelhead Mousse

pickles, apple, mustard and toasted bagel

Steamed P.E.I. Mussels

pickled onion broth, fennel and toast

semolina toasts 3.



Orecchiette, veal and sundried tomato ragout, Parm

Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio

Peppered Vermont Chicken Drums, grits, cabbage, honey sweet ‘n sour

Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, saffron panisse

Larger Plates


Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Schnitzel of Chicken Thigh

smoked mushrooms and onions, mustard greens, mashed potatoes



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