Dinner Menu

Friday, May 31^st, 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