Dinner Menu
Saturday, June 8th, 2019
Smaller Plates
12.
Jersey Romaine, raspberry red wine + Parmesan, croutons, black pepper
Roasted Beet “Tartare”, horseradish, farro, hazelnut and caraways
Woven Roots Spinach, pickled bacon vinaigrette, radish, egg and crispy potato
Split Pea Hummus, artichoke, toasts and chips
Asparagus and Cheddar Soup, broccoli raab, crumbs
Fried Rice Croquettes, Vietnamese beef “chili”, coconut, cucumber, peanuts
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, lemon and sour cream
Larger Plates
Roasted Maitake Mushrooms or Fried Pork Chop
buttermilk grits, hakurei turnips, braised greens and coffee
22.
Pan Roasted Misty Knoll Chicken
button mushroom “creamed” kale, lemon, new potato and tarragon
26.
Grilled Yellowfin Tuna
cauliflower, white beans, salsa verde, broccoli raab
34.
10 oz Center Cut NY Strip or Braised Shoulder
crumble fries, roasted onions, steak vinaigrette, arugula, lentils and garlic
38./24.