Dinner Menu
Friday, November 16th, 2018
Smaller Plates
12.
Head Lettuces
pickled onions, hazelnuts, champagne vinaigrette
Delicata Squash, frisee, pomegranates, pumpkin seeds, feta
Cream of Mushroom Soup
truffles, Maggie’s Round, “garlic bread”
Crispy Pork Ribs, collard greens, BBQ
White Fish Fritters, caper and pickle aioli, lettuces and carrots
Chicken Wing and Rice Croquettes, Frank’s, blue cheese and celeriac
Square Roots Farm Egg, turkey hash, cranberry sauce
Chorizo, Egg and Potato 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 Steelhead Trout 26.
leeks, cauliflower, farro, brown butter, frisee
Red Wine Braised Beef Stew 24.
lots of root vegetables, pomme puree
Chicken Fried Veal 26.
grits, bacon braised kale, pepper gravy, pickled green tomato
Poached Haddock 24.
soy broth, bok choi, Japanese turnip, beech mushrooms