Dinner Menu

Friday, June 28th, 2019

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Smaller Plates

12.

Woven Roots Spinach, Parmesan, pecan, radish, raspberry 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 

Marinated Eggplant, Cubanelle and Fennel, black olive marinara, pecorino

Mexican String Cheese Tacos (queso Oaxaca), jalapeno, almond romesco, slaw

Skate and Caesar Fritters, buttered escarole, more Caesar

BMB toasts       3.

Next

18.

Mezze Maniche, cauliflower mac + cheese, Vermont cheddar 

Corn Spaetzle, bbq’d pork and greens, coffee and green onion

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, potato

 24.

Braised Veal Stew

melted leeks, celtuce (stem lettuce), carrots, caraway and sugar snap puree

25.