Please Join Us April 6 at Rooted Spoon for 1st Thursday: Japan
Bar at 5:30; Dinner at 7:00 p.m.
TO START: TROUT NORI MAKI - nori rolls w/ sushi rice, spicy Rushing Waters smoked trout salad, & vegetables; served w/ tamari, wasabi, & pickled ginger
VARIOUS VEGETABLES - sake-simmered local winter squash, local winter spinach w/ walnuts & miso, Fizzeology fermented budock, & house-pickled local radishes
CHICKEN RAMEN BOWLS - Umi Organic fresh wheat/barley ramen noodles in a rich house-made St. Brigid's Meadows chicken/pork stock w/ marinated chicken, shoyu, soft-boiled eggs, garlic chives, & locally wildcrafted watercress OR
MISO TOFU RAMEN - tofu & mushrooms in a rich shiitake-miso broth w/ nori, pickled vegetables, & gluten-free ramen noodles (VEGETARIAN MAIN BY ADVANCED REQUEST)
POUND CAKE W/ GINGER CUSTARD & GREEN TEA ICE CREAM - fresh-baked buttery pound cake w/ ginger custard & house-made match & Organic Valley dairy ice cream; served w/ Kickapoo Coffee or tea
As usual, please make reservations by emailing email@example.com 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.