Dinner Menu
Friday, March 13th, 2020
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