Dinner Menu
Thursday, June 27th, 2019
Smaller Plates
12.
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.
Next
18.
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
30.
Grilled Whey Fed Pork Chop
pickled bacon vinaigrette, broccoli raab, crispy potato
24.
Braised Veal Stew
melted leeks, celtuce, carrots, caraway and sugar snap puree
25.