Dinner Menu

Thursday, March 9th, 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, 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.



Orecchiette, NEFF beef Bolognese, Parmesan

Whey Braised Veal, tomato, cauliflower, fried polenta and golden raisin

Potato spaetzle, bacon, Brussels sprouts, peas from the freezer and cream

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

Larger Plates


Roasted Washington State Steelhead Trout

potato, horseradish, watercress and beet vinagrette

Canadian Duck Breast

farro, ginger, carrot, endive and orange



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