Dinner Menu
Wednesday, May 22nd, 2019
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.