Dinner Menu
Wednesday, June 26th, 2019
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.