Dinner Menu

Wednesday, January 9th, 2019

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Smaller Plates


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

Tortilla Soup, pumpkin seeds, queso fresco

Trout Mousse, pickles, mustard, toasts

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

Soft Rind Ripened Cheese, honey, pickled blueberries, grains of paradise

 Arctic Char Lox, pickled onions, shaved vegetables, potato

Beef Tartare, mirepoix emulsion, chives, slow poached egg

Escargot, fish broth, orzo, celery, fines herbs

BMB toasts     3.

Larger Plates

Fusilli Giganti, kohlrabi top pesto, ricotta and pecorino                    18.

 Linguini, Louisiana shrimp sausage, cauliflower, crumbs                          18.

Fried Joyce Farms’ Chicken Thighs

grits, chili braised collards, pickled watermelon rind                                24.

Grilled Idaho Trout                                                  

bone marrow + almond emulsion, celeriac, apple                                   22.

 Six Mates Shrimp

potato gratin, “clam chowder,” fennel                                                   26.

 Skirt Steak

blue cheese, crumble fries, roasted onion, spinach and balsamic             26.