Dinner Menu
Saturday, June 1st, 2019
Smaller Plates
12.
Woven Roots Lettuces, raspberry red wine, Parmesan, croutons, radish
Roasted Beet “Tartare”, horseradish, farro, hazelnut, caraway and arugula
Split Pea Hummus, pepperoncini, peppers, sumac, toasts and chips
Fish and Seaweed Salad, napa cabbage, cucumbers, pak choi, sesame
Shrimp Bisque, jasmine rice, lemon, shrimp butter and chive
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
Grilled Sustainable Sturgeon
grits, turnips, greens, rhubarb, black pepper and shallot
Braised Grass Fed Beef
kale, rye berries, arugula and date
24.
Fried Soft Shell Crabs
warm bacon and potato salad, pea shoots, lentils, ramp ranch
28.
Grilled Double Cut Lamb Chops
asparagus, new potato, salsa verde and young romaine
38.