Dinner Menu

Tuesday, April 4th, 2017

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To Start


Pinto Bean and Jalapeno Soup

pumpkin seeds, crushed tortilla and pickled corn

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

potato nage, chive, black pepper and bacon

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

schmaltzy latke, apple salad, sour cream vinaigrette, pickled Brussels



Chocolate and Walnut Banana Bread

cream cheese, chocolate truffle and more banana

Bittersweet Chocolate Cake

cherries, currant, red wine, mint and whip

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio