Dinner Menu
Friday, June 28th, 2019
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.