Friday, September 21st, 2018
Woven Roots’ Head Lettuces, feta, burnt citrus, cider vinegar, pistachios
Red Leaf Lettuce, red wine, radish, toasted almonds
Roasted Beets from Lee, spiced yogurt, pumpkin seeds, endive
Idaho Trout Mousse or Chicken Liver and Peanut Pate
pickles, mustard, toasts
Bluefish Salad, cucumber, peanuts, sesame, bok choy, lettuce
Chicken Wing Croquettes, Frank’s, blue cheese, carrots
Slow Poached Egg, creamed corn, roasted peppers, queso
BMB toasts 3.
Casareccia, veal and smoked pork ragu, tomato, bacon crumbs 18.
“Eggplant Parm,” fried mozzarella, High Lawn ricotta, Parmesan 18.
White Fish Dumplings
broth, cabbage, onions, Japanese turnips, fingerling potatoes
stewed white beans, capers, pickled carrot tops, frisee
Braised Veal Breast
spiced broth, carrots, broccoli leaves, fried Vidalias, shiitakes
Pan Roasted Misty Knoll Chicken Breast. carrot and Fresno chili puree, rye berries, Swiss chard