Dinner Menu

Thursday, May 30^th, 2019

Smaller Plates

12.

Woven Roots Lettuces, rhubarb and Parmesan dressing, croutons, radish

Roasted Beet “Tartare”, horseradish, farro, hazelnut, caraway and frisee

Split Pea Hummus, pepperoncini, peppers, sumac, toasts and chips

Hakurei Turnips and Oakwood Shiitakes, bonito, scallion, leek, sesame

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, sunflower seed, bitter green + pecorino pesto, peas

Spaetzle, pork, paprika, cabbage and lemon

 Larger Plates

Butter Poached U15 Gulf Shrimp

grits, turnips, greens, rhubarb, black pepper and shallot

28.

Braised Grass Fed Beef

carrots, kale, rye berries, arugula and date

24.

Fried Soft Shell Crabs

warm bacon and potato salad, pea shoots, lentils, ramp ranch

24./32.

Grilled Double Cut Lamb Chops

asparagus, new potato, salsa verde and young romaine

38.

Grilled Sustainable Sturgeon

green garlic, asparagus, rice beans, saffron and chili nage, buttered radish

26.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA