Dinner Menu

Thursday, March 2nd, 2017

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To Start


Button Mushroom Soup

artichoke heart and sun dried tomato tapenade

Woven Roots’ Young Greens

honey vinaigrette, currants, sunflower seeds

Woven Roots’ Spinach

apple, blue cheese and walnuts

 Daikon Noodles

slow poached egg, mushroom dashi, cucumber, sesame

Trout and Black Pepper Mousse

marinated celery, old bay, mustard and a toasted bagel

Cricket Creek Heart Tacos

almond romesco, bodega jalapeno, black beans, corn salad

 Cremini Mushroom Pate

pickles, mustard, more mushrooms and toast

Crispy and Sticky Pork Croquettes

pickled aioli and romaine

semolina toasts 3.



Semolina Dumplings, braised chicken, lemon and Parmesan

Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream

Idaho Trout, bacon, Brussels sprouts, apple, mustard

Whitefish Cake, carrot, orange, endive

Shepard’s Pie of Veal Pastrami, young greens

Larger Plates


Roasted Hake

cauliflower, fennel, lemon, chili and tomato

Pulled Pork Meatballs

black eyed peas, sweet potato, corn bread, BBQ



Dark Chocolate Pudding

raspberry, coconut, tree nut crunch

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Coffee Ice Cream Sundae

walnut praline, dulce de leche, whipped cream and rum raisins