Dinner Menu

Wednesday, May 22nd, 2019

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Smaller Plates

12.

Woven Roots Lettuces, Rhubarb and Radish, EVOO

Beef Tartare, Hosta Hill kimchi, toasted nori, veggies

Split Pea Hummus, pepperoncini, toasts and chips

Marinated Asparagus and Oakwood Shiitakes, miso, scallion, brown rice

Spicy Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw

Green Garlic and Asparagus Soup, new potato, turnip and greens

Grilled Hadley Asparagus, basil pistou, Berle Farm Crowdie, sunflower seeds

Fried Pork Ribs, spicy pickled peach gastrique

Charred Confit of Portobello, grains, cashew, Worcestershire and malt

BMB toasts       3.

Pasta

18.

Cavatelli, braised rabbit, asparagus, brown butter and Parmesan

Penne, pecan, blue cheese and bitter green pesto, pea

Larger Plates

EVOO Poached Skate

tomato, Calabrian chili, black olive, white bean and fennel

25.

Rainbow Trout Fritters

braised kale, horseradish, rye berries and beet

22.

Cutlet of Vermont Chicken Breast

broccoli, shallot, black truffle, buttered peas from the freezer and shoots

24.

10 oz Filet of Grassfed Ribeye

“fully cooked medium rare”, Hadley asparagus, ramp béarnaise, crumble fries

40.