Dinner Menu

Thursday, January 9th, 2020

share this:

Vegetables 2020

  1. each

 

Cold Plates

Endive, Grapefruit and Beets, fennel, poppy, pistachio and tarragon

Massaged Kale, curried sunflower dressing, apple, radish, more seeds

Black Pepper and Carrot Mousse, kraut, peas, shoots, toasts

Portobello “Bacon”, quinoa, sundried tomato, iceberg, chive

Watercress, green olive-pecorino “Caesar”, potato, egg, crumbs

Smoked Eggplant + Yogurt, roasted red peppers, pumpkin seeds, aged balsamic

toasts 3.

Warm Plates

 

Spicy Braised Greens + Cauliflower, polenta, blue cheese, green onion

Brussels Sprouts, kimchi and peanut butter

Cashew Creamed Spinach, yeast, Dijon and amaranth

Braised Parsnip, soubise of leeks, horseradish and caraway

Grilled Royal Trumpet, giant limas, parsley, caper and meyer lemon

Maitake “Sausage” and White Miso Porridge, brown rice, scallion

Yam, Pineapple and Chipotle Tacos, slaw, jalapeno and cilantro

Celeries, Lentils and Brown Butter, pomegranates

Grilled Broccolini, tahini, chickpeas, pickled raisin, carrot

Black olive, Artichoke and Tomato Braised Farro, Parmesan, EVOO

Side of grilled chicken breast     4oz/8.

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA