Please Join Us May 4th at Rooted Spoon for 1st Thursday: Turkey
Bar at 5:30; Dinner at 7:00 p.m.
TO START: CELERIAC & BEETS W/ YOGURT - roasted local celery root & beets w/ yogurt, green garlic, mint, & house-made rhubarb molasses
SPINACH WITH OLIVES & FETA - Keewaydin spinach w/ Kalamata olives, Nordic Creamery sheep feta, & local oregano
LAHMACUN - spiced Pine Knob lamb & tomato flatbread
BEEF SHISH KEBAB & PILAF - onion & yogurt-marinated Big River Beef shish kebabs grilled on skewers & served w/ rice & chickpea pilaf, local ramp-radish relish w/ sumac, & green garlic tahini sauce OR
GOAT CHEESE & GREENS PASTRY - chevre, ramps, spinach, watercress, & nettles stuffed into flaky puff pastry (VEGETARIAN MAIN BY ADVANCED REQUEST)
YOGURT CAKE WITH ROSE & RHUBARB - fresh-baked yogurt cake w/ rosehip & rose petal-infused local honey & rhubarb; served w/ Kickapoo Coffee or tea
As usual, please make reservations by emailing firstname.lastname@example.org or by calling (608) 632-2120. Doors and cash bar (with some wine specials and cocktails to compliment the menu, of course) open at 5:30 p.m. for the VIVA Gallery open house next door. Dinner at 7:00 p.m. Family-style seating is first come, first serve. But, if you have a group of 4-6 or more, we’ll happily reserve a table for your group, if requested when making your reservation. The meal is $23, not including tax or gratuity.