Dinner Menu

Friday, May 24th, 2019

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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.