Dinner Menu

Friday, October 5th, 2018

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Smaller Plates

12.

Hearty Greens, red wine vinaigrette, apples, pistachios

Napa Cabbage “Slaw”, kimchi, daikon, peaches, sesame seeds

Shaved Kohlrabi and Iceberg

Animal Farm buttermilk, egg, potato, dill, crumbs

Seared Broccoli, red peppers, rye berries, anchovy, parsley, pecorino

Chicken Wing and Rice Croquettes, Frank’s, blue cheese, carrots

White Fish Sausage, smoked fish broth, beech mushrooms, peas, chives

Square Roots’ Slow Poached Egg, ground rabbit, kale, tomato, croutons

BMB toasts     3.


Larger Plates

           Fusilloni Gigante, NEFF beef Bolognese, garlic crumbs                          18.

Fried Delicata                                                                         18.

cheddar and black pepper fritters, pecan puree, frisee, maple

 Seared Steelhead Trout                                                            26.

farro, carrot, Swiss chard, orange, brown butter and arugula

Grilled Swordfish                                                              26.

leek creamed fingerlings, hot wax peppers, sundried tomato

 Fried Pork Chop                                                                                          24.

lentils, apples, radicchio, sage gravy, parsley, lemon

Duck Confit                                                                                                 22.

pickled peach puree, grilled vivid choy, salad turnips