Dinner Menu
Saturday, May 25th, 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, peppers, sumac, toasts and chips
Marinated Asparagus and Oakwook Shiitakes, bonito, scallion, leek, sesame
Spicy Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw
Saffron Cod Fritters, tomato, Calabrian chili, black olive and fennel
Grilled Asparagus, bitter green pistou, Berle Farm Crowdie, sunflower seeds
Charred Confit of Portobello, quinoa, cashew, Worcestershire and malt
BMB toasts 3.
Pasta
18.
Cavatelli, braised chicken, asparagus, carrots, brown butter and pecorino
Penne, pecan, blue cheese and bitter green pesto, pea
Larger Plates
Fried Jumbo Soft Shell Crab(s)
warm bacon and potato salad, arugula, lentils, ramp ranch
24./36.
Butter Poached 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, herbs, buttered potatoes, peas, and shoots
24.