Dinner Menu

Thursday, June 6th, 2019

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Smaller Plates


Woven Roots Lettuces, raspberry red wine + Parmesan dressing, croutons

Roasted Beet “Tartare”, horseradish, farro, hazelnut and caraways

Fish and Seaweed Salad, napa cabbage, cucumbers, pak choi, sesame

Salted Split Pea Hummus, Italian peppers, artichoke, toasts and chips

Carrot and Leek Soup, Ronny Brook yogurt, fennel seed

Beef and Bean Tacos, jalapeno, cheddar + sour cream slaw

Charred Confit of Portobello, spinach, black olive, pine nut, tomato (lg.18)

BMB toasts       3.



Mezze Maniche, sunflower seed + bitter green + pecorino pesto, peas

Spaetzle, pork, paprika, cabbage and lemon

Larger Plates

Butter Poached Gulf Shrimp

grits, turnips, Hosta Hill kimchi


Fried Soft Shell Crabs

warm bacon and potato salad, pea shoots, lentils, ramp ranch


Braised Grass Fed Beef

kale, rye berries, roasted onion, steak vinaigrette and date


Grilled Double Cut Lamb Chops

asparagus, new potato, salsa verde and young romaine