Dinner Menu
Saturday, March 4th, 2017
To Start
12.
Celery Root and Cheddar Soup
caramelized onion, beer and more celery
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
Chicken Skin Tacos
almond romesco, bodega jalapeno, refried beans, slaw
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
Pulled Pork Meatballs, BBQ sauce, black eyed pea “slaw” and cornbread
Whitefish Cake, orange, endive and curry
Shepherd’s Pie of Veal Pastrami, young greens
Larger Plates
26.
Roasted Hake
cauliflower, fennel, lemon, chili and tomato
Pan Seared Steelhead Trout
fingerling potatoes, horseradish crema, watercress, carrot, pickled beet vinaigrette
Sweet
10.
Dark Chocolate Pudding
raspberry, coconut, tree nut crunch
Greek Yogurt Panna Cotta
vanilla bean, grapefruit, toasted pistachio crunch
Roasted Pineapple “Shortcake”
cinnamon stick ice cream, ginger, mango, white chocolate