Dinner Menu
Thursday, January 9th, 2020
Vegetables 2020
- 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