Dinner Menu

Saturday, February 22nd, 2020

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To Begin


Grapefruit, Quinoa and Frisee Salad

hazelnut, feta and mint

Crispy Brussels Sprouts and Apple Salad

maple peanut butter dressing, peanuts 

Watercress and Kohlrabi Caesar

potato, crumble egg, Parmesan crumbs

Slow Poached Farm Egg

turkey and bean stew

Broccoli and White Bean Soup

chili flake, toasted garlic, EVOO

Fish Fritters

Woven Roots red pepper “ketchup”, lemon, dill and parsley

Chicken Skin Tacos

Crossroad Dave’s almond romesco, bodega jalapeno

 refried beans and slaw

BMB toasts 3.

Larger Plates

Mustard Spaetzle

veal confit, cabbage and pickles


Sautéed Flounder

 black truffle, sunchokes, watercress, dill, celeries


Roasted Maitakes, Oyster Mushrooms and Broccoli

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

“Country Fried” Prime Rib

black pepper gravy, peas from the freezer, fingerlings, shoots


Joyce Farm Chicken Thighs

barley and smoked mushroom “risotto”


Stewed Gigantes

tomato, coconut, ginger, spiced yogurt and basmati




Dark Chocolate Pudding

banana, whipped cream, cocoa crumbs and dulce de leche

Yogurt Panna Cotta

honey, toasted oats

Nettle Meadow Three Sisters Cheese

jams and toasts