Dinner Menu

Friday, November 2nd, 2018

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Smaller Plates

12.

Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Stir Fried Shiitakes and Iceberg

jasmine rice, oyster sauce, scallions

Cucumbers, Feta and Radish

toasted pita, seeds, almonds, carrot, lettuce

Idaho Trout Mousse, mustard, beets and toast

Square Roots’ Farm Egg, collard greens, bacon, pickled green tomato, grits

Marrow Braised Dandelions, tomato, Parmesan, toast

White Fish Salad, buttered brioche, celery, red onion, cayenne

BMB toasts     3.

 Larger Plates

 Orecchiette, smashed peas, creamed leeks, High Lawn ricotta                 18.

 Spaetzle, braised rabbit, sour cream, kale                                               18.

 Pan Seared Striper                                                                            32.

white beans, broccoli raab, tomato, chili flakes, endive

Turkey Meatballs                                                              24.

celery root puree, rosemary, pear, cranberries, stuffing

 Braised Pork Belly                                                              24.

rutabaga, turnips, apples, maple, cabbage

Beef Stew                                                                        24.

russet potatoes, root vegetables, red wine, leeks