Dinner Menu

Wednesday, January 30th, 2019

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Smaller Plates

12.

Trout Pate, pickles, mustard, toasts

Vietnamese Pork Terrine, fish sauce, rice noodles, peanuts, shrimp chips

 Grapefruit and Arugula, fennel and carrot

Crispy Mushroom Salad, peas, shoots, Maggie’s Round “pesto”

Wild Maine Mussel Soup, tomato, celery and toast

Grains, Nuts and Beets, apple, celery root, fried sage and cider

Charred Portobello Confit, white beans, kale, parmesan – garlic milk (lg. 18.)

Steak and Hosta Hill Kim Chi Fried Rice

BMB toasts     3.

Pasta

18.

Spaetzle and Duck Ragout, currants, roots and cognac

Basically Hamburger Helper, elbows, Vermont cheddar

Shrimp and Pork Ramen, nori, egg and togarashi

Larger Plates

Misty Knoll Chicken Leg

curry, carrot, potato and spaghetti squash                                              22.

Grilled Boneless Pork Chops

north county grits, bacon braised greens                                                24.

Whitefish Fritters

turmeric buerre blanc, carrots, orange, kohlrabi                                      20.

Roasted Duck Breast

pears, celeries, cabbage and ginger                                                       26.

Grilled Skirt Steak

potatoes, arugula, sweet onion-marrow jus and blue cheese                   28.