Dinner Menu

Friday, October 26th, 2018

share this:

Smaller Plates


Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Beets and Feta, bitter greens, 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, cilantro

Marrow Braised Dandelions, tomato, Parmesan, toast

Monkfish Salad, buttered bun, celery, shallots, cayenne

BMB toasts     3.

Larger Plates

 Fusilloni Gigante, button mushroom, black truffle, Parm                          18.

 Spaetzle, braised rabbit, sour cream, lentils                                            18.

 Beer Battered Haddock                                                                       24.

malt vinegar aioli, fried potatoes, egg, cabbage and carrot slaw

Cider Braised Pork Shoulder                                                 24.

young cabbage, turnip, apples

 Braised Veal Breast                                                               26.

celery root puree, roasted pear, smoked almonds, frisee

Roasted Striped Bass                                                           28.

spicy tomato, broccoli raab, farro, toasted garlic, cress