Dinner Menu
Wednesday, June 19th, 2019
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.
Next
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.