Dinner Menu

Saturday, April 1st, 2017

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To Start


Carrot, Ginger and Cashew Milk Soup

carrot chutney

 Boiled Peanut Hummus

Thai flavors, fish sauce, cilantro, fried wonton

Woven Roots’ Grilled Celery Root

dried cherry BBQ, frisee and blue cheese

Not Local Romaine and Local Carrots

Castelvetrano olive dressing, Parmesan and “garlic bread”

Daikon Katsu

shiitake and soy emulsion, sesame seeds, marinated cucumbers

Fried Skate Wing Tacos

almond romesco, dressed lettuces and jalapeno

Greens from Lee

beet kvass and currant vinaigrette, poppy seeds and grilled onion

Steamed P.E.I. Mussels

pickled onion broth, celery and toast

semolina toasts 3.



Orecchiette, veal and sundried tomato ragout, crumbs

Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio

Seared Delftree Portobello, pea and parsley pistou, grill “sauce”, fried potatoes

Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, saffron panisse

Larger Plates


Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Schnitzel of Chicken Thigh

smoked mushrooms and onions, mashed potatoes



Chocolate and Walnut Banana Bread

cream cheese, chocolate truffle and more banana

Coffee Cream “Pie”

cocoa nib streusel

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio