Dinner Menu
Saturday, October 20th, 2018
Smaller Plates
12.
Trout-Bacon Mousse, pickles, mustard, toasts
Buttercup Lettuces
pickled onions, walnuts, champagne vinaigrette
Shaved Kohlrabi from Lee
Animal Farm buttermilk, egg, potato, dill, crumbs
Beet Tartare, quinoa, sour cream, horseradish, apples, chives
Bitter Greens, citrus, feta, poppy seed vinaigrette, pistachios
Delftree Portobello
fresh mozzarella, farro, pickled peppers, tomato, raab, anchovy, pecorino
Swordfish Rolls, old bay, celery, cucumber, pickled lettuces
BMB toasts 3.
Larger Plates
Short Rigatoni, crushed peas, creamed leeks, black pepper, Parm 18.
Swiss Cheese Spaetzle, braised rabbit, sour cream, buttons 18.
Seared Monkfish 26.
spicy tomato, rye berries, cauliflower, parsley
Spiced Beef Stew 24.
gilfeather turnip puree, carrot, roasted cabbage, harissa crème fraiche
Poached Turkey Meatballs 22.
celery root puree, sourdough stuffing, cranberries, sage, roasted pear
“Fish and Chips”,
Icelandic sole, fingerlings, caper aioli, marinated cabbage 18.