Dinner Menu

Friday, September 21st, 2018

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Smaller Plates


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.


Larger Plates


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


Roasted Halibut                                                                                           

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