Dinner Menu
Wednesday, June 5th, 2019
Smaller Plates
12.
Woven Roots Lettuces, raspberry red wine, Parmesan, croutons, radish
Roasted Beet “Tartare”, horseradish, farro, hazelnut and caraway
Fish and Seaweed Salad, napa cabbage, cucumbers, pak choi, sesame
Carrot and Leek Soup, Ronny Brook yogurt, fennel seed, crispy artichokes
Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw
Charred Confit of Portobello, quinoa, cashew, Worcestershire and malt
BMB toasts 3.
Pasta
18.
Mezze Maniche, sunflower seed + bitter green + pecorino pesto, peas
Spaetzle, pork, paprika, cabbage and lemon
Larger Plates
Butter Poached Gulf Shrimp
grits, turnips, greens, black pepper and shallot
Braised Grass Fed Beef
kale, rye berries, roasted onion and date
24.
Fried Soft Shell Crabs
warm bacon and potato salad, pea shoots, lentils, ramp ranch
28.
Grilled Double Cut Lamb Chops
asparagus, new potato, salsa verde and young romaine
38.