Dinner Menu

Wednesday, June 5th, 2019

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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.