Dinner Menu

Wednesday, May 29th, 2019

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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.