Dinner Menu
Thursday, October 11th, 2018
Smaller Plates
12.
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