Dinner Menu
Thursday, March 5th, 2020
To Begin
12.
Crispy Brussels Sprouts and Apple Salad
maple peanut butter dressing, peanuts
Duck Liver and Almond Pate
pickles, jam, mustard and toast
Carrot and Chestnut Soup
clove, allspice and fig
Malted Butternut Fritters
crab aioli
Fried Rice and Chicken Wing Croquettes
smoked hot sauce, carrot, celery and blue cheese
Bean and Cheese Tacos
Crossroad Dave’s almond romesco, queso Oaxaca, bodega jalapeno
refried beans and slaw
BMB toasts 3.
Larger Plates
Mac made a Ramen
roasted pork belly, chicken broth, pickled shiitake
18.
Orecchiette
rutabaga crema, black truffle and pecorino
18.
Roasted Maitakes and Broccoli
cashew “creamed” spinach, crumble fries, cipollini, Worcestershire
Roasted Thighs of Joyce Farm Chicken
carrots, leeks, peas from the freezer, lemon and parsley
22.
Barley and Smoked Mushroom “Risotto”
cauliflower and Swiss
18.
Sweet and Sour Duck Meatballs
pomegranate, lentil, celeries, 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 rice crispies