Dinner Menu

Sunday, October 21st, 2018

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Smaller Plates


Trout-Bacon Mousse, pickles, mustard, toasts

Buttercup Lettuces

pickled onions, walnuts, champagne vinaigrette

Shaved Kohlrabi from Lee

Animal Farm buttermilk, egg, potato, dill, crumbs

Bitter Greens, citrus, feta, poppy seed vinaigrette, pistachios

Swordfish Rolls, old bay, celery, cucumber, pickled lettuces

Beef Dumplings, kim chi, mushrooms and scallion

Sweet Potato Soup, goat cheese, pumpkin seeds, poblano

BMB toasts     3. 

Larger Plates

Short Rigatoni, crushed peas, creamed leeks, ricotta                              18. 

Swiss Cheese Spaetzle, braised rabbit, sour cream, lentils                       18. 

Seared Monkfish                                                                               26.

spicy tomato, broccoli raab, farro, parsley

Cider Braised Pork Shoulder                                                 24.

young cabbage, turnip, apples

Turkey Meatballs                                                               22.

celery root puree, sourdough stuffing, cranberry, sage, roasted pear

Fish and “Chips”

Icelandic sole, fingerlings, caper aioli, marinated cabbage                      18.