Dinner Menu

Thursday, October 11th, 2018

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Smaller Plates


Spinach from Lee, red wine, shaved pear, blue cheese, smoked almonds

Steelhead Rillette, pickles, mustard, toasts

Shaved Kohlrabi and Iceberg

Animal Farm buttermilk, egg, potato, dill, crumbs

Beet Tartare, quinoa, sour cream, horseradish, apples, celeriac, chives

Bitter Greens, citrus, feta, poppy seed vinaigrette

Roasted Woven Roots’ Cauliflower

leeks, braised kale, onion, anchovy, pecorino

Square Roots’ Farm Egg, fried green tomato, cheddar, greens

BMB toasts     3.

Larger Plates

Penne, roasted tomato, High Lawn ricotta, Parmesan                              18.

Roasted Parsnips                                                                     18.

cheddar and black pepper fritters, delicata, walnut puree, frisee, maple

Grilled Swordfish                                                                     26.

rye berries, carrot, celery, Swiss chard, orange, brown butter

Halibut Cake                                                                        22.

root vegetables, lemongrass, coconut milk, cilantro, scallion

 Fried Pork Chop                                                                                          24.

sage gravy, lentils, shaved apples and cabbage

Braised Veal Breast                                                                                     26.

kombu broth, grilled scallions, bok choy, daikon, beech mushrooms