Dinner Menu

Sunday, March 5th, 2017

share this:

To Start


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.



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


Roasted East Coast Hake

cauliflower, fennel, chili and tomato

Pulled Pork Meatballs

BBQ sauce, black eyed pea “slaw” and cornbread



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