Dinner Menu

2/21/17

BUTTERKIN SQUASH SALAD  12

PEACH VINEGAR, SERANO CHILI, CRUMBLED FETA,BLACK MINT MAYO, CRISP RYE BERRIES

(V, GF*, VG*)
BRAISED MUSHROOM PIEROGI 13

HERBS, BLACK PEPPER, CREME FRAICHE
(V)

BEAR CREEK FARM BEEF TARTARE*  15

HARISSA PASTE, SOUR APPLE & SUNFLOWER RELISH,RED SHISO, RYE CRACKERS

(GF*)

‘NDUJA (SPICY SICILIAN SALUMI) ON TOAST  14

BURRATA CHEESE, GRANNY SMITH APPLE, BASIL

GRILLED THAI PORK SAUSAGE  16

CRISP RICE SALAD, GREEN CURRY, RED ONION, SCALLION, CILANTRO, PEANUT

(GF)
RICOTTA GNUDI (ITALIAN DUMPLINGS)  16

UNI EMULSION, GRILLED LEEKS,NASTURTIUM

(P, V*)

POACHED WILD GA ROCK SHRIMP  16

CELERY ROOT PUREE, SAUERKRAUT EMULSION,CELERY SALAD, BLACK PEPPER

(P, V*)

WHEY BRAISED PORK BELLY  17

CHARRED NAPA CABBAGE, FERMENTED TURNIP EMULSIO, PECAN, BUTTERMILK & DILL RELISH

(GF, VG*)

LINGUINI & BLUE CRAB SAUCE  24

TOMATO POMODORO, BLONDE SOFFRITTO, RED CHILI, PARSLEY, LEMON ZEST

(P)
BEAR CREEK FARM FLANK STEAK*  24
ROBUCHON POTATOES, XO MUSHROOM JUS, CRISP ONIONS, DANDELION
(GF, V*)
CHAR GRILLED SPANISH OCTOPUS 26

GRILLED SWEET POTATO, TRUFFLE, SHE-CRAB SAUCE, BABY SORREL

(P, GF, VG*)

V = Vegetarian P=Pescatarian VG = Vegan GF = Gluten Free V* VG*=Can be made V or VG


FAMILY STYLE

(PLEASE ALLOW 1 HOUR COOK TIME FOR THE THESE ITEMS)

QUARTER SPRINGS FARM WHOLE ROASTED CHICKEN 60

GRILLED BROCCOLI, ALMONDS, LEMON, URFA CHILI OIL & A SALAD OF SHAVED RADISH, FENNEL, BEETS, JALAPENO

(GF)

BONE-IN BEAR CREEK FARM DRY AGED RIBEYE   MKT

CHARRED BRUSSELS SPROUTS & PARSNIP, FERMENTED PECAN, DILL,STEWED POBLANO PEPPERS WITH SHERRY VINEGAR & CHERVIL

SWEETS

CHOCOLATE SOUFFLE  14

SALTED PEANUT CREME ANGLAISE

(V, GF)

SOUR CHERRY & CHOCOLATE CHUNK ICE CREAM SANDWICH  12

GINGERBREAD TUILLE, BLOOD ORANGE CURD,PUMPKIN SEEDS

(V)

TOASTED RICE PUDDING  12

CARAMEL APPLE BUTTER, ALMOND BRITTLE,SUMAC ICE CREAM

(V, GF)

BOH TEAM

HEAD CHEF – Jason Zygmont

Zack Seckman

Max Biggio

Oliver Motok

PASTRY – Matthew Clement

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition.
If you have a food allergy, please speak with a manager before ordering. Nearly all of our vegetarian options can be made vegan. Ask you server for details. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more

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