Dinner Menu

Wednesday, October 24th, 2018

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Smaller Plates


Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Shaved Kohlrabi from Lee

Animal Farm buttermilk, egg, potato, dill, crumbs

Beets and Feta, bitter greens, feta, orange and pumpkin seeds

Pork Rillettes, mustard, pickles and toast

Square Roots’ Farm Egg, collard greens, bacon, pickled green tomato, grits

Sweet Potato, Pineapple and Kim Chi Fried Rice, peanuts

Marrow Braised Dandelions, tomato, Parmesan, toast

BMB toasts     3.

Larger Plates

 Fusilloni Gigante, button mushrooms and truffle mac n’ cheese, Parm     18.

 Spaetzle, braised rabbit, sour cream, lentils                                            18.

 Chicken Fried Skate Wing                                                                     24.

malt aioli, cabbage and carrot slaw

Cider Braised Pork Shoulder                                                 24.

young cabbage, turnip, apples

 Duck Confit                                                                      22.

celery root puree, roasted pear, smoked almonds, frisee

Roasted Idaho Trout Filet                                                     18.

caraway-cauliflower puree, beets, quinoa, endive