Dinner Menu
Friday, May 24th, 2019
Smaller Plates
12.
Woven Roots Lettuces, brie and rhubarb dressing, croutons, radish
Beef Tartare, Hosta Hill kimchi, toasted nori, cucumber, shrimp chips
Split Pea Hummus, pepperoncini, toasts and chips
Spicy Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw
Grilled 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
EVOO Poached Cod
tomato, Calabrian chili, black olive, white bean and fennel
25.
Tempura of Jumbo Soft Shell Crab(s)
marinated asparagus and Oakwood shiitakes, white miso and scallion
24./36.
Fresh U15 Gulf Shrimp
grits, turnips, greens, rhubarb, black pepper and shallot
28.
24hr Wagyu Brisket
beet, horseradish, kale, rye berries and radish
26.
Cutlet of Vermont Chicken Breast
broccoli, tarragon, buttered potatoes, peas, and shoots
24.