Dinner Menu
Friday, March 3rd, 2017
To Start
12.
Button Mushroom Soup
artichoke heart and sun dried tomato tapenade
Woven Roots’ Young Greens
honey vinaigrette, currants, hazelnuts
Woven Roots’ Spinach
apple, blue cheese and walnuts
Corn From the Freezer and Swiss Chard Fritters
chipotle crema, Mexican oregano and pickles
Trout and Black Pepper Mousse
marinated celery, old bay, mustard and a toasted bagel
Cricket Creek Heart Tacos
almond romesco, bodega jalapeno, black beans, corn salad
Cremini Mushroom “Pate”
pickles, mustard, more mushrooms and toast
Slow Poached Farm Egg
farmhouse sausage, marinated cabbage, chives
semolina toasts 3.
Next
18.
Rigatoni, braised chicken, lemon and Parmesan
Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream
Idaho Trout, bacon, Brussels sprouts, apple, mustard
Whitefish Cake, carrot, orange, endive
Shepard’s Pie of Veal Pastrami, young greens
Larger Plates
26.
Roasted Hake
cauliflower, fennel, lemon, chili and tomato
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