Dinner Menu
Wednesday, November 14th, 2018
Smaller Plates
12.
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, mustard, pickles and toast
White Fish Fritters, caper aioli, lettuces and carrots
Chicken Wing and Rice Croquettes, Frank’s, blue cheese and celeriac
Square Roots Farm Egg, turkey hash, cranberry “ketchup”
Braised Pork Tacos, almond romesco, slaw, bodega jalapeno
BMB toasts 3.
Larger Plates
Kale and Broccoli Mac n’ Cheese 18.
elbow noodles, peas, crumbs, black pepper
Orzo, spiced lamb ragout, yogurt, raisins, cilantro 20.
Seared Skate Wing 24.
leeks, cauliflower, farro, brown butter, frisee
Roasted Misty Knoll Chicken Thighs 22.
lots of root vegetables, wilted spinach
Crispy Pork Ribs 24.
grits, collard greens, pickled green tomatoes, BBQ
Duck Confit 20.
duck fat and veggie fried rice