Dinner Menu

Thursday, May 23rd, 2019

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Smaller Plates

12.

Woven Roots Lettuces, Rhubarb and Radish, EVOO

Beef Tartare, Hosta Hill kimchi, toasted nori, cucumber

Split Pea Hummus, pepperoncini, toasts and chips

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

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

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

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

BMB toasts       3.

Pasta

18.

Cavatelli, braised rabbit, asparagus, carrots, brown butter and Parmesan

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

Larger Plates

Pan Seared Skate Wing

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

25.

Tempura of Jumbo Soft Shell Crab(s)

marinated asparagus and Oakwood shiitakes, miso, scallion, brown rice

24./36.

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.