Dinner Menu

Wednesday, November 14th, 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, 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