Dinner Menu

Wednesday, March 11th, 2020

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To Begin

12

Shaved Apple and Celeriac

peanut butter dressing, golden raisin

Local Napa Cabbage

hijiki, cucumber, sesame, soy and scallion

Gold Belmonda Potatoes and Green Beans

whipped feta, leeks, parsley and dill

Warm Abode Farm Carrots

Brussels, farro, pancetta, walnuts, arugula-blue cheese pesto

Pineapple and Pork Carnitas Tacos

Crossroad Dave’s almond romesco, bodega jalapeno, slaw

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

22.

Pan Roasted East Coast Halibut

carrots, peas from the freezer, capers, watercress puree

30.

Confit of NY Veal Breast

spaetzle, sauerkraut, pickled mustard, fingerlings

  24.

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