Dinner Menu

Friday, November 16th, 2018

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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