Dinner Menu
Tuesday, July 2nd, 2019
Smaller Plates
12.
Pickled Hepworth Sugar Snaps, yogurt, pumpkin seeds and dill
Woven Roots Butterhead Lettuces, sunflower seed, lemon, pretty herbs
White bean and Artichoke Heart Hummus, toasted ciabatta, EVOO, garlic
Marinated Eggplant and Cubanelle Peppers, black olive marinara, pecorino
Jalapeno and Rice “Poppers”, tomato, celtuce, black beans
Shiitake and Rice “Fries”, white miso, edamame, scallion and cucumber
BMB toasts 3.
Next
18.
Mezze Maniche, basil, arugula and sourdough pesto, goat ricotta
Corn Spaetzle, bbq’d pork, bitter greens, coffee and paprika
Charred Confit of Portobello, cashew “creamed” lentils, escarole, garlic, yeast
Crispy Maitake Mushrooms + Hakurei Turnips, ginger, soy, sesame, napa slaw
Curry Cured Lamb Breast (salty + fatty), couscous, chickpea, apricot
Larger Plates
Grilled Whey Fed Pork Chop
pickled bacon vinaigrette, broccoli raab, potato
24.
Braised Veal Stew
thumbalina carrots, caraway, sugar snaps, wilted spinach
25.
Roasted Breast of Misty Knoll Chicken
frisee, Crossroad Dave’s Caesar dressing, quinoa and peas from the freezer
26.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA