Dinner Menu

Saturday, October 6th, 2018

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Smaller Plates

12.

Bitter Greens, burnt citrus vinaigrette, feta, pistachios

Napa Cabbage “Slaw”, kimchi, daikon, peaches, peanuts

Shaved Kohlrabi and Iceberg

Animal Farm buttermilk, egg, potato, dill, crumbs

Beet Tartare, quinoa, sour cream, horseradish, apples, chives

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

Woven Roots’ Leeks, red peppers, rye berries, anchovy, broccoli, pecorino

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

BMB toasts     3.


Larger Plates

Linguini, 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

 Grilled NEFF New York Strip                                                                      34.

Delftree shiitakes, grilled onions, pomme puree, broccoli leaves

Duck Confit                                                                                                 22.

pickled peach puree, grilled vivid choy, daikon