Dinner Menu
Sunday, April 9th, 2017
To Start
12.
Chicken “Nudel” Soup
rosemary, celery, potato spaetzle and a slow poached egg
Soy Nut Hummus
tahini, lemon, parsley and toast
Woven Roots’ Grilled Celery Root
dried cherry BBQ, greens 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, slaw 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, sausage, white bean, kale and Parm
Cream cheese and ‘everything’ Cavatelli, smoked steelhead trout, capers, red onion, watercress
Papparedelle, carrots, saffron, basil, High Lawn cream, Calabrian chili, Montasio
Larger Plates
26.
Butter Poached Skate Wing
warm spring potato salad, flavors of Béarnaise, peas from the freezer
Schnitzel of Vermont Chicken Thigh
apple, lentil and cabbage salad, mustard, celery root
Sweet
10.
Vanilla Cheesecake
citrus marmalade, carrot cake “cookie”
Bittersweet Chocolate Cake
red wine poached cherries and currants
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio