Dinner Menu
Saturday, March 14th, 2020
To Begin
12.
Shaved Apple and Celery Salad
peanut butter dressing, raisins
Green Beans and Local Napa Cabbage
hijiki, cucumber, sesame, soy and scallion
Gold Belmonda Potatoes and Kale
whipped feta, leeks and pepitas
Warm Abode Farm Carrots and Farro
Brussels, smoked pancetta, walnuts, white balsamic
Broccoli and White Bean Soup
toasted garlic, parsley and lemon
Refried 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
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.
Beef Meatloaf
fingerlings, blistered green beans, thyme and marrow jam
18.
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