Dinner Menu

Wednesday, June 26th, 2019

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Smaller Plates

12.

Woven Roots Spinach

 Parmesan, strawberry, radish, red wine vinaigrette

Hepworth Sugar Snaps

 green apricot, cottage cheese, pumpkin seeds, mint, shoots

Young Lettuces from Lee

cucumber, croutons, lemon, sunflower seeds

Chickpea and Artichoke Heart Hummus

toasted ciabatta, EVOO, garlic

Fried Jalapeno and Mexican String Cheese Tacos

almond romesco, slaw, cilantro

Slow Poached Farm Egg

shrimp and potato “hash”, buttered escarole, black pepper

BMB toasts       3.

Next

18.

Mezze Maniche, cauliflower mac + cheese, Vermont cheddar

Spaetzle, chicken paprika, pepperoncini, sour cream

Charred Confit of Portobello, cashew “creamed” lentils + spinach, garlic, yeast

Crispy Maitake Mushrooms, Hakurei turnips, ginger, soy, pac choi

Larger Plates

Grilled Swordfish

roasted peppers, carrots, chickpeas, basil and black olive marinara

30.

Spiced La Belle Farms Duck Confit

duck fat potatoes, peas, mustards and melted leeks

26.

Braised Beef Shortribs

broccoli raabs, Crossroad Dave’s Caesar, grilled Vidalia, “fries”

26.