5/3/17

MATT’S YEAST ROLL  1.5
GARLIC-MISO BUTTER
(V)
BABY ROMAINE SALAD  13

GRILLED MUSHROOM, KALE DRESSING,
SUNFLOWER, NUTRITIONAL YEAST
        (VG, GF)       
PRESERVED ICY BLUE MUSSELS  14

ROASTED BEET, FERMENTED MUSHROOM,
GRILLED RAAB GREENS
(P, GF)

WILD VA FLUKE CARPACCIO*  15

‘NDUJA VINAIGRETTE, SHAVED RADISH,
FRIED SOURDOUGH, THAI BASIL
(GF, P*)
DRY AGED BEEF TARTARE*  15
PUFFED RYE, CURED EGG YOLK, SHALLOT, CHIVE BLOSSOM

BRAISED MUSHROOM PIEROGIES  13
HERBS, BLACK PEPPER, CREME FRAICHE 
(V)

BEETS & STRAWBERRIES  13
MACERATED STRAWBERRY, FERMENTED GREEN STRAWBERRY, 
HIBISCUS, CRISP RYE
(VG)
FAVA BEAN FRICASSEE 15
PORK JUS, BLACK TRUMPET MUSHROOMS,
WHITE PEAS, TURNIP, CHIVE
(GF, VG*)
SHRIMP & KOHLRABI ON TOAST  16
PURSLANE, LEMON THYME, SPICY
CALABRIAN SHRIMP BROTH
(P)
GRILLED BLOOD SAUSAGE 16
MACERATED TOMATOES, GRILLED SCALLION,
GARLIC SCAPES, COLLARD BLOSSOMS
(GF)
ENGLISH PEA & RICOTTA AGNOLOTTI  17
RYE PASTA DOUGH, FERMENTED GREEN TOMATO, 
HEIRLOOM SPINACH
(V) 

 ABALONE MUSHROOM RAGOUT  20
HOUSE TAGLIATELLE, RAMPS, FIDDLEHEAD FERNS, 
PICKLED GREEN ALMONDS, LEMON ZEST
(V)     

BEAR CREEK FARM PORK BELLY  24
FERMENTED CELERY CURRY, GRILLED ASPARAGUS, 
SEA BEAN RELISH
(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)

BRAISED BORDER SPRINGS LAMB NECK 50
ROASTED DANDELION GREENS & RADISH, SEA BEAN RELISH, 
                      MUSHROOM PUREE
BONE-IN BEAR CREEK FARM DRY AGED RIBEYE*   MKT
ROASTED ROOT VEGETABLE, MUSHROOM POMODORO, 
GRILLED SCALLION JUS
(GF)
QUARTER SPRINGS FARM WHOLE ROASTED CHICKEN 55

             SALAD OF ROASTED BEETS, STRAWBERRY, 
                BLACK PEPPER, TARRAGON, RYE
                             (GF*)

SWEETS

LEMON MASCARPONE GELATO & COCONUT SORBET  9
FINANCIER CAKE, HAZELNUT BUTTER CRUNCH, CRUSHED PISTACHIOS
(V)

CHOCOLATE SOUFFLE  14 
PINK PEPPERCORN CREME ANGLAISE
(PLEASE ALLOW FOR A 20 MIN COOK TIME) (V, GF)
CRANBERRY & CAMPARI SORBET 10
CURRANTS, SESAME BRITTLE, MINT
(V)
CHOCOLATE PEANUT BUTTER TORTEFOR MULTIPLE  20

RED MISO CHOCOLATE GANACHE, COCOA NIBS, 
POMEGRANITE SORBET
(V)

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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