Dinner Menu

Saturday, June 29th, 2019

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Smaller Plates


 Woven Roots Spinach, Parmesan, strawberry, balsamic, black pepper

Hepworth Sugar Snaps, green apricot, crème fraiche, pumpkin seeds, mint

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

White bean and Artichoke Heart Hummus, toasted ciabatta, EVOO, garlic

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

Jalapeno and Rice “Poppers”, almond romesco, cilantro and scallion

Slow Poached Farm Egg, peas from the freezer, vidalia, smoked paprika

BMB toasts       3.



Mezze Maniche, basil, arugula and sourdough pesto, goat ricotta

Corn Spaetzle, bbq’d pork, greens, coffee and peach hot sauce 

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

Crispy Maitake Mushrooms, Hakurei turnips, ginger, soy, napa

Larger Plates

Grilled Swordfish

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


Grilled Whey Fed Pork Chop

pickled bacon vinaigrette, broccoli raab, potato


Braised Veal Stew

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