Dinner Menu

Wednesday, March 15th, 2017

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To Start


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.



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


Curry Oil Poached Rhode Island Hake

mussels, potato, broccoli

Whey Braised Veal Breast

roasted tomato, fried polenta, fennel, golden raisins and pine nuts



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