Dinner Menu

Thursday, June 27th, 2019

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Smaller Plates


Woven Roots Spinach, Parmesan, strawberry, radish, red wine vinaigrette

Hepworth Sugar Snaps, green apricot, cottage cheese, pumpkin seeds, mint

Young Lettuces from Lee, cucumber, croutons, lemon, sunflower seeds

Chickpea and Artichoke Heart Hummus, toasted ciabatta, EVOO, garlic

Jalapeno and Mexican String Cheese Tacos, almond romesco, slaw

Slow Poached Farm Egg, shrimp and potato “hash”, pickled frisee

Skate and Caesar Fritters, buttered escarole, more Caesar

BMB toasts       3.



Mezze Maniche, cauliflower mac + cheese, Vermont cheddar

Spaetzle, chicken paprika, pepperoncini, sour cream

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

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

Larger Plates

Grilled Swordfish

rice and shiitake “fries”, white miso, cucumber, scallion, edamame


Grilled Whey Fed Pork Chop

pickled bacon vinaigrette, broccoli raab, crispy potato


Braised Veal Stew

melted leeks, celtuce, carrots, caraway and sugar snap puree