Dinner Menu

Monday, October 8th, 2018

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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