Winter 2011

Starters
Steamed Mussels in Belgium Lager with Roasted Garlic, Champagne Mustard and Clarified Butter 9
Roasted Tomato Bisque and Grilled Cheese 8
Roasted Chicken and Barley Soup 5
Salmon Tartar with Avocado and Cucumber with crispy flour Tortilla Chips* 14
Iceberg Wedge with Toasted Pecans, Blue Cheese, Bacon Lardons and sliced tomatoes with a Homemade 8
Buttermilk Ranch Dressing
with Grilled Chicken 11
Arugula with Poached Egg, Grape Tomatoes, Croutons, Shaved Parmesan & Cracked Pepper Vinaigrette 8
with Grilled Chicken 11
Braised Short Rib Quesadilla 11
Grilled Flatbread with Tomato, Basil and Fresh Mozzarella 9
Grilled Flatbread with Fig Jam, Duck Confit and Gorgonzola 11

Entrées
B Street Burger - 10 oz Char grilled Burger with Aged Vermont Cheddar and sweet onions with House 13
made Pickles and Spicy Ketchup*
Pan Seared Local Cod 18
with Braised Leeks, Cream Sauce and Baby Potatoes
Cider Brined Bone-in Pork Chop* 19
with Granny Smith Apple Butter, Sprouts and a Sweet Potato Mash
Crispy Free-Range Half Chicken 19
with Braised Kale, Herbed Grits and a Cheesy Biscuit
Char Grilled Hanger Steak* 22
with Braised Cabbage Mashed Potatoes
Turkey Meatballs 14
over Papperdelle with Plum Tomato and Basil Sauce
Artichoke and Fontina Ravioli 18
with Porcini Mushroom Broth and Broccolini
Braised Lamb Shank 22
with Smashed Carrots and Parsnips with Whipped Potatoes

Sides
Oven Baked Mac and Cheese 5
Skillet Potatoes 3
Roasted Vegetables 5
Mashed Potatoes 5
Sautéed Broccolini with Garlic 5
Executive Chef, Simon Robinson - Pastry Chef, MacKenzie Courington - General Manager, Scott Wishansky
Proprietor, Ellen "Elli" Kaplansky

Before placing your order, please inform your server if a person in your party has a food allergy. *Raw or undercooked foods may increase the risk of food born illness
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