Leland Eating and Drinking House

Seasonal crudites will be accompanied by a housemade hummus dip with zhug, which is a spiced green condiment from yemen. Vegetables will likely be cucumbers, carrots, caulilini, broccolini, peppers, and radishes. The zhug is made with toasted cumin and coriander seeds that are pulverized with olive oil, rice wine vinegar, garlic, cilantro, parsley, and carrot tops. Allergens: seeds, allium (garlic), nightshades, brassicas Marking: none Info: Crudites vegetables are coming from Norwich Meadows Farm.

Local little gem lettuces from Norwich Meadows Farm are mixed with sugar snap peas, pea leaves, rosemary oil, lemon juice, and our house vegan green goddess dressing. Plated in the salad bowl and finished with grated pecorino romano cheese and fresh cracked pepper. Allergens: Alliums (garlic/shallots), dairy. Marking: Spoon and fork Info: This dish can be made vegan by omitting the pecorino romano.

A mix of maitake mushrooms, enoki mushrooms, and onion petals are dipped in our house gluten free tempura batter and fried until crispy. It is then seasoned with mushroom powder and togarashi. A black garlic aioli will be served in a ramekin on the side for dipping. Allergens: Alliums (garlic/shallot), soy, sesame, nightshades Marking: None Info: While this dish is gluten free, it is cross contaminated due to the deep fryer. Maitake and enoki mushrooms are sourced from Rhode Island Mushroom Company in West Kingston, RI and Tivoli Mushrooms from upstate NY.

Housemade orecchiette is cooked and simmered in a sauce of garlic, shallots, tomato, summer squash, sweet corn, and fava beans. The pasta is mounted with butter, plated and finished with breadcrumbs, pistou, and grana padano. Allergens: gluten, alliums (garlic/shallot) nightshades, legumes, dairy. Marking: Spoon Info: Orecchiette means “little ears” in italian. This dish can be made vegan by omitting the butter and cheese.

This is a traditional korean vegetable pancake appetizer that we are super sizing with lots of local and fresh vegetables! Equal parts rice flour and water are mixed together to make the batter. Vegetables are then folded in (napa cabbage, shiitake mushrooms, scallion batons, and eggplant). Each pancake is skillet fried on both sides until golden brown and crisp on the outside but with some chew on the inside. The dish is garnished with sesame oil, sesame seeds, and cilantro. It will be served with a side of house made kimchi and a sesame tamari vinaigrette. Allergens: Allium (scallion), nightshades, soy, sesame, brassicas. Marking: demitasse spoon, spoon and fork.