Dinner Menu
Monday, October 8th, 2018
Smaller Plates
12.
Bitter Greens, burnt citrus vinaigrette, feta, pistachios
Napa Cabbage “Slaw”, kimchi, daikon, peaches, cucumber, peanuts
Shaved Kohlrabi and Iceberg
Animal Farm buttermilk, egg, potato, peas, dill, crumbs
Beet Tartare, quinoa, sour cream, horseradish, apples, celeriac, chives
Chicken Wing and Rice Croquettes, Frank’s, blue cheese, carrots
Woven Roots’ Leeks
red peppers, rye berries, anchovy, beech mushrooms, pecorino
Slow Poached Egg, rabbit, kale, tomato, croutons
BMB toasts 3.
Larger Plates
Linguini, NEFF beef Bolognese, garlic crumbs 18.
Roasted Parsnips 18.
cheddar and black pepper fritters, delicata, walnut puree, frisee, maple
Seared Steelhead Trout 26.
farro, carrot, Swiss chard, orange, brown butter and arugula
Roasted Halibut 32.
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, bok choy, daikon