Dinner Menu

Saturday, October 20th, 2018

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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.