Dinner Menu

Tuesday, July 2nd, 2019

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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.

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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