Dinner Menu
Friday, April 7th, 2017
To Start
12.
Tortilla and Black Bean Soup
sour cream and more tortilla
Split Pea and Lemon Hummus
soy nuts, parsley and toast
Woven Roots’ Grilled Celery Root
dried cherry BBQ, frisee and blue cheese
Not Local Romaine and Pickled Onions
Castelvetrano olive dressing, Parmesan and “garlic bread”
Daikon Katsu
shiitake and soy emulsion, sesame seeds, marinated cucumbers
Beer Battered Maine Haddock Tacos
almond romesco, dressed lettuces and jalapeno
Greens from Lee
beets, currant vinaigrette, poppy seeds and grilled onion
Pickled Mussels and Carrots
grilled mango puree, jasmine rice, coconut milk and jerk seasoning
semolina toasts 3.
Next
18.
Orecchiette, veal and sundried tomato ragout, Parmesan
Cream cheese and ‘everything’ Cavatelli, smoked steelhead trout, capers, red onion, watercress
Butter poached skate wing, crumbled potatoes and egg, tarragon vinegar, peas and shoots
Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, carrot chutney
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Schnitzel of Vermont Chicken Thigh
apple and cabbage salad, mustard, lentils and celery root
Sweet
10.
Vanilla Cheesecake
citrus marmalade, oatmeal raisin cookie
Bittersweet Chocolate Cake
red wine poached cherries and currants
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio