Dinner Menu

Tuesday, November 13th, 2018

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Smaller Plates


Head Lettuces

pickled onions, hazelnuts, champagne vinaigrette

Delicata Squash

frisee, pomegranates, pumpkin seeds, feta, pita crouton

 Roasted Beets and Kale

Ronny Brook yogurt, mead vinegar, pears, walnuts, raisins

Veal Rillette or Trout Mousse, mustard, pickles and toast

White Fish Fitters, caper aioli, lettuces and

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

 Square Roots Farm Egg, turkey hash, cranberry “ketchup”

Pork Carnitas Tacos, almond romesco, slaw, bodega jalapeno

BMB toasts     3.

Larger Plates

 Cauliflower Mac n’ Cheese, elbow noodles, peas, crumbs                        18.

 Orzo, buttons, broccoli, marinara and pecorino                                      18.

 Seared Skate Wing                                                                            24.

leeks, cauliflower, farro, brown butter, frisee

Roasted Misty Knoll Chicken Breast                                         26.

lots of root vegetables, wilted spinach

 Crispy Pork Ribs                                                                24.

toasted cornbread, collard greens, pickled green tomatoes, BBQ

Duck Confit                                                                    20.

duck fat and veggie fried rice