Dinner Menu

Friday, October 19th, 2018

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Smaller Plates

12.

Trout-Bacon Mousse, pickles, mustard, toasts

Buttercup Lettuces

pickled onions, walnuts, champagne vinaigrette

Shaved Kohlrabi and Iceberg

Animal Farm buttermilk, egg, potato, dill, crumbs

Beet Tartare, quinoa, sour cream, horseradish, apples, chives

Bitter Greens, citrus, feta, poppy seed vinaigrette, pistachios

Roasted Yam, Poblano and Chevre, lime, cilantro and pumpkin seeds

Delftree Portobello

fresh mozzarella, farro, pickled peppers, tomato, raab, anchovy, pecorino

Slow Poached Egg, braised beef, kimchi, shiitakes, bok choy

BMB toasts     3.


Larger Plates

 Short Rigatoni, crowdie creamed peas, garlic, black pepper, Parm          18.

 Swiss Cheese Spaetzle, button mushrooms, smoked pork fat                   18.

 Seared Monkfish                                                                               26.

rye berries, braised kale, cauliflower, mussel liquor

Spiced Beef Stew                                                             24.

turnip puree, parsnip, roasted cabbage, radish, harissa, crème fraiche

 Roasted Misty Knoll Chicken Thighs                                         24.

polenta, braised collard greens, carrots, chilies and pine nut

Whitefish Cake, curried lentils, celeriac and raisins                                  18.