Dinner Menu
Friday, May 31st, 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
Shrimp Bisque, jasmine rice, lemon, shrimp butter and chive
Chicken and Rice Croquettes, Hosta Hill kim chi hot sauce, napa, cucumber
Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw
Charred Confit of Portobello, quinoa, cashew, Worcestershire and malt
BMB toasts 3.
Pasta
18.
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
Grilled Sustainable Sturgeon
green garlic, asparagus, rice beans, saffron and chili nage, buttered radish
26.
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.
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