Dinner Menu
Wednesday, March 8th, 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
Corn From the Freezer and Swiss Chard Fritters
chipotle crema, Mexican oregano, pickles
Marinated Cucumbers and Bok Choy
shredded romaine, soy, sesames and scallions
Trout and Black Pepper Mousse
Old Bay, mustard, pickled mackerel and a toasted bagel
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.
Next
18.
Orecchiette, NEFF beef Bolognese, Parmesan
Potato spaetzle, bacon, Brussels sprouts, peas from the freezer and cream
Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils
Larger Plates
26.
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
Canadian Duck Breast
farro, ginger, carrot, endive and orange
Sweet
10.
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