Dinner Menu

Tuesday, October 30th, 2018

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Smaller Plates


Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Stir Fried Iceberg

Delftree shiitakes, jasmine rice, oyster sauce, scallions

Shaved Cucumbers and Radishes

toasted pita, feta, seeds, almonds, carrot, lettuce

Idaho Trout Mousse, mustard, beets and toast

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

Marrow Braised Dandelions, tomato, Parmesan, toast

White Fish Salad, buttered brioche, celery, red onion, cayenne

BMB toasts     3.

 Larger Plates

 Orecchiette, smashed peas, creamed leeks, High Lawn ricotta                 18.

 Spaetzle, braised rabbit, sour cream, kale                                               18.

 Pan Seared Steelhead Trout                                                                           26.

carrot and horseradish emulsion, farro, beets, endive

Turkey Meatballs                                                              24.

celery root puree, rosemary, pear, cranberries, stuffing

 Pennsylvania Duck Confit                                                      24.

turnips, apple, cabbage

Icelandic Sole                                                                    26.

cauliflower, capers, white beans, leeks, frisee and lemon