Dinner Menu

Wednesday, February 6th, 2019

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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