Dinner Menu

Friday, March 3rd, 2017

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To Start


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.



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


Roasted Hake

cauliflower, fennel, lemon, chili and tomato

Pulled Pork Meatballs

black eyed peas, sweet potato, corn bread, BBQ



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