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Cherry tomato and green goddess dressing.
Black truffle butter and parmigiano reggiano.
Chili, basil and toasted pine nuts.
With avocado and rice pearls with chilled ponzu.
With Dijon mustard sauce.
Fresh herbs and pommes frites.
With housemade whipped honey ricotta and pistachio oil.
Pickled cucumber and cilantro.
With feta, red onion and olives.
With garlic croutons and white anchovies.
Double smoked bacon and scallions.
Mashed potatoes, crisp brussels sprouts, bacon and onions.
Cold Soba noodles, wild mushrooms, baby bok choy, sweet and sour broth.
Jumbo asparagus, roasted potatoes and seaweed salad.
Pernod and green peppercorn cream sauce, roasted fennel and basmati rice.
Salad of baby spinach, mushrooms, bacon and onion.
Wild rice, broccolini, North African spice sauce with pignolis.
Sweet onion marmalade, parsnip puree and baby carrots.
Wilted spinach and garlic herb butter.
Fregola sardi, snow peas, lemon and caper beurre blanc.
Ragout of orzo, wild mushrooms and kale.
Menu for Freelance Cafe and Wine Bar provided by Allmenus.com
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