Dinner Menu
Wednesday, May 29th, 2019
Smaller Plates
12.
Woven Roots Lettuces, rhubarb and brie dressing, croutons, radish
Roasted Beet “Tartare”, horseradish, farro, hazelnut, caraway and frisee
Split Pea Hummus, pepperoncini, peppers, sumac, toasts and chips
Charred Turnips and Oakwood Shiitakes, bonito, scallion, leek, sesame
Asparagus, Saffron and Leek Soup, chives, white beans and chilies
Chicken and Rice Croquettes, Hosta Hill kim chi hot sauce, napa, cucumber
Spicy Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw
Charred Confit of Portobello, quinoa, cashew, Worcestershire and malt
BMB toasts 3.
Pasta
18.
Cavatelli, braised chicken, asparagus, carrots, brown butter and Parmesan
Mezze Maniche,pecan, bitter green-blue cheese pesto, peas from the freezer
Spaetzle, pork, paprika, cabbage and lemon
Larger Plates
Butter Poached Fresh U15 Gulf Shrimp
grits, turnips, greens, rhubarb, black pepper and shallot
28.
Braised Grass Fed Beef
carrots, kale, rye berries, arugula and radish
24.
Fried Vermont Chicken Thighs
warm bacon and potato salad, pea shoots, lentils, ramp ranch
22.
Grilled Double Cut Lamb Chops
asparagus, potato, salsa verde and young romaine
38.