Dinner Menu
Sunday, March 5th, 2017
To Start
12.
Celery Root and Cheddar Soup
caramelized onion, beer and more celery
Woven Roots’ Young Greens
blue cheese, dried cherries and walnuts
Warm Seared Bok Choy
marinated cucumber, mushroom soy, bamboo shoots, sesame
Corn From the Freezer and Swiss Chard Fritters
chipotle crema, Mexican oregano, black beans and pickles
Trout and Black Pepper Mousse
marinated celery, Old Bay, mustard, pickled mackerel and a toasted bagel
Endive and Shaved Fennel
orange, EVOO, fennel seed, toasted almonds
Cremini Mushroom “Pate”
pickles, mustard, more mushrooms and toast
Slow Poached Farm Egg
farmhouse sausage, marinated cabbage, chives
Dad’s Apple Salad
maple vinaigrette, peanuts, hazelnuts, currant and sage oil
semolina toasts 3.
Next
18.
Rigatoncini, NEFF beef Bolognese, Parmesan
Potato spaetzle, bacon, Brussels sprouts, peas from the freezer and cream
Shepherd’s Pie of Veal Pastrami, young greens
Larger Plates
26.
Roasted East Coast Hake
cauliflower, fennel, chili and tomato
Pulled Pork Meatballs
BBQ sauce, black eyed pea “slaw” and cornbread
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