Dinner Menu
Wednesday, March 15th, 2017
To Start
12.
Broccoli, Watercress and Cheddar Soup
potato, black pepper and fried garlic oil
Woven Roots’ Young Greens
honey vinaigrette, endive, grains of paradise and toasted almonds
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Sesame Marinated Cucumbers
rice, soy and scallions
Seafood Charcuterie
trout mousse, pickled mackerel , steelhead salad, toast
Norwegian Style “Fish Balls”
vegetable brodo, dill, chives, button mushrooms
Slow Poached Farm Egg
farmhouse sausage, English muffin, cabbage
Dad’s Apple Salad
maple vinaigrette, peanuts, hazelnuts, currant and sage oil
Garlic Sausage and White Bean Cassoulet
roasted eggplant, grilled onion chutney and parsley
semolina toasts 3.
Next
18.
Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions
Ricotta Cavetelli, Delftree oyster mushrooms, peas from the freezer and smoked onions
Seared “Filet” of Portobello, crispy maitake, carmelized onions, fingerlings and lentils
Larger Plates
26.
Curry Oil Poached Rhode Island Hake
mussels, potato, broccoli
Whey Braised Veal Breast
roasted tomato, fried polenta, fennel, golden raisins and pine nuts
Sweet
10.
Dark Chocolate Pudding
coconut, walnut praline, banana
Farmer’s Ground Buckwheat Cake
warm charred pineapple compote, cinnamon stick gelato and white chocolate
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio