Dinner Menu
Saturday, October 6th, 2018
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