Dinner Menu

Friday, March 13th, 2020

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To Begin

12.

Shaved Apple and Celery Salad

peanut butter dressing, golden raisin

Green Beans and Local Napa Cabbage

hijiki, cucumber, sesame, soy and scallion

Gold Belmonda Potatoes and Kale

whipped feta, leeks, parsley and pepitas

Warm Abode Farm Carrots and Farro

Brussels, smoked pancetta, walnuts, white balsamic

Bean and Cheese Tacos

Queso Oaxaca, bodega jalapeno, slaw, cilantro

Fried Rice and Chicken Wing Croquettes

smoked hot sauce, carrot, celery and blue cheese

BMB toasts 3.

Larger Plates

Mac made a Ramen

roasted pork and chicken, nori, scallion, egg

18.

Orecchiette

rutabaga crema, black truffle, pecorino, crumbs

18.

Roasted Maitakes and Broccoli

cashew “creamed” spinach, crumble fries, cipollini, Worcestershire

Pan Roasted Cod

carrots, peas from the freezer, capers, watercress puree

26.

Smoked Portobello

barley, cauliflower and gruyere “risotto”

18.

Sweet and Sour Duck Meatballs

pomegranate, lentil, celeries and kale

22.

Stewed Gigantes

tomato, coconut, ginger, spiced yogurt and basmati

22.

 Sweet

10.

Dark Chocolate Pudding

banana, whipped cream, cocoa crumbs and dulce de leche

Yogurt Panna Cotta

honey, toasted oats