Dinner Menu
Thursday, May 23rd, 2019
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.