Dinner Menu

Saturday, June 1st, 2019

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Smaller Plates


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.



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


Fried Soft Shell Crabs

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


Grilled Double Cut Lamb Chops

asparagus, new potato, salsa verde and young romaine