Dinner Menu
Saturday, March 7th, 2020
To Begin
12.
Shaved Apple and Celeriac
peanut butter dressing, golden raisin
Malted Butternut Fritters
crab aioli
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
Orecchiette
rutabaga crema, black truffle, pecorino, crumbs
18.
Roasted Maitakes and Broccoli
cashew “creamed” spinach, crumble fries, cipollini, Worcestershire
Brown Butter Poached 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