Dinner Menu
Saturday, June 29th, 2019
Smaller Plates
12.
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.
Next
18.
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
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.