Dinner Menu
Thursday, June 6th, 2019
Smaller Plates
12.
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.
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, Hosta Hill kimchi
26.
Fried Soft Shell Crabs
warm bacon and potato salad, pea shoots, lentils, ramp ranch
28.
Braised Grass Fed Beef
kale, rye berries, roasted onion, steak vinaigrette and date
24.
Grilled Double Cut Lamb Chops
asparagus, new potato, salsa verde and young romaine
38.