Dinner Menu

Thursday, March 5th, 2020

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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