Dinner Menu

Thursday, January 3rd, 2019

share this:

Smaller Plates


Head Lettuces, meyer lemon, green olives, sumac, crushed hazelnuts

Roasted Beets, quince vinaigrette, blue chees, pears, walnuts

Oysters, iceberg, sesame, seaweed or classic

Shaved Apples, pickled grapes, mustard vin, arugula, pecorino

Veal and Bacon Sausage, red wine, foie gras buttered toast

 Arctic Char Lox, pickled onions, shaved vegetables, dill, potato

Beef Tartare, mirepoix emulsion, chives, slow poached egg

Mussels and Escargot, fish broth, peas, fines herbes

BMB toasts     3.

Larger Plates

Penne, roasted tomato, High Lawn ricotta, Parmesan                      18.

 Garganelli, shrimp sausage, cauliflower, crumbs                                     18.

Fried Joyce Farms’ Chicken Thighs

grits, chili braised collards, pickled green tomato                                    24.

Pan Roasted Monkfish                                                       

French beans, arugula, Animal Farm buttermilk, herbs                            26.

 Seared Steelhead Trout

borscht, roots, cabbage and horseradish                                                26.

                           Duck Breast

smoked cabbage, currants, carrots, aged balsamic                                 26.

Grilled Skirt Steak

turnip creamed kale, potato, peas and oyster mushrooms                       26.