Dinner Menu
Wednesday, February 6th, 2019
Smaller Plates
Vietnamese Pork Terrine, fish sauce, rice noodles, peanuts, shrimp chips
Beets, Frisee and Feta, grapefruit, fennel, pumpkin seeds
Apples + Celeriac, horseradish, sour cream, rye berries and grains of paradise
Warm Oyster Mushroom Salad, shallot, watercress, potato and an egg
Rice and Beans, buttered pintos, avocado, lime, crema and chilies
Pork Wontons, bonito – scallion broth
Charred Portobello Confit, garlic, lentils, parmesan and buttons (lg. 18.)
BMB toasts
Pasta
Spaetzle and Duck Ragout, currants, roots and cognac
Basically Hamburger Helper, elbows, Vermont cheddar
Larger Plates
Roasted Misty Knoll Chicken Thighs
caper, chili, tomato, white beans, pecorino and orange
Whitefish Fritters
fennel clam chowder, peas from the freezer, cress
Pastrami Cured Veal Breast
Russet potato hash, braised cabbage, caraway mustard
Grilled Quail
spiced yam, bacon braised collards
Grilled Skirt Steak or Center Cut NY Grass Fed NY Strip (14oz)
fingerlings, marrow wilted spinach and blue cheese