Dinner Menu

Wednesday, June 19th, 2019

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Smaller Plates

12.

Woven Roots Spinach, radish, pecorino, red wine-strawberry vinaigrette

Grilled Romaine, Crossroad Dave’s Caesar dressing, crumbled egg, crumbs

Chickpea and Artichoke Hummus, toasts

Trout Mousse, capers, horseradish, black pepper and toasts

Toasted Garlic, White Bean and Broccoli Raab Soup, salsa verde

Fried Rice Croquettes, Vietnamese beef, coconut and peanut butter “chili”

Italian Pepper and Rice “Poppers”, marinara and oregano

BMB toasts       3.

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18.

Mezze Maniche, sunflower seed + sweet pea pesto, Parmesan

Spaetzle, braised beef “Raymonoff”, sour cream, green onion 

Charred Confit of Portobello, spinach, black olive, basil, tomato

Larger Plates

Corn Fried Soft Shell Crab

buttered peas, sugar snaps, carrots, buttermilk and jalapeno

28.

Grassfed Beef Shortribs

button mushroom “creamed” kale, grilled onions, “fries”

28.

Grilled Canadian Pork Chop or Idaho Trout Filet

broccoli raab, radish, potato, pickled bacon vinaigrette

26./22.

Roasted Organic Maitake Mushrooms

lentils and milk poached garlic, cauliflower, arugula and parsley

22.