Dinner Menu

Saturday, January 5th, 2019

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Smaller Plates


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

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

Oysters, iceberg, sesame, seaweed or classic

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

Soft Rind Ripened Cheese, honey, blueberry, grains of paradise

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

Beef Tartare, mirepoix emulsion, chives, slow poached egg

Escargot, fish broth, orzo, celery, fines herbes

Sweet Potato Tempura, miso, carrot, spaghetti squash, kohlrabi

BMB toasts     3.

Larger Plates

Linguini, truffled turnip cream, chives, Parmesan                            18.

 Fusilli Ginganti, shrimp sausage, cauliflower, crumbs                              18.

Fried Joyce Farms’ Chicken Thighs

grits, chili braised collards, pickled green tomato                                    24.

Seared Monkfish                                                             

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

 Pan Roasted Hake

potato gratin, “clam chowder,” fennel, egg, cauliflower                          26.

                                                  Grilled Skirt Steak

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