Dinner Menu

Tuesday, March 7th, 2017

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To Start


Celery Root and Cheddar Soup

caramelized onion, beer and more celery

Woven Roots’ Young Greens

blue cheese, dried cherries and walnuts

Corn From the Freezer and Swiss Chard Fritters

chipotle crema, Mexican oregano, black beans

Trout and Black Pepper Mousse

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, English muffin, cabbage

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

Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils

 Larger Plates


Roasted Washington State Steelhead Trout

fennel, chili, cauliflower, lemon and tomato

Pork Meatballs and Three-Bean Chili

cheddar quesadilla, scallion, jalapeno, toasted cumin and rice



Dark Chocolate Pudding

raspberry, coconut, walnut praline

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Roasted Pineapple “Shortcake”

cinnamon stick ice cream, ginger, mango, white chocolate