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Milk stout mustard, pickles and flatbread.
Lemon, oregano and olive oil.
Pepper jack cheese, corn tortilla and guacamole.
Tempura kale, guacamole, sesame and spicy mayo.
Slow-poached egg and white truffle oil.
From New York.
Benton County ham, La Quercia prosciutto and Finocchiona.
Cow cheese from Vermont.
Cow cheese from Wisconsin.
Goat cheese from New York.
Dorset, Pleasant Ridge and Cayuga Blue cheeses.
Knockanore smoked Irish cheddar.
Leeks and spring onion.
Fried sage and toasted pepitas.
Crushed pistachio and pistachio oil.
Pecans, Point Reyes blue, raisins and mixed greens.
Fava beans, ramps and spring onions.
Old-school Thousand Island.
Apple, shaved fennel and sweet onion.
Baby arugula, red onions, fried capers, cream cheese and pretzel croutons.
Mushroom, spring onion, baby carrots, roasted garlic and chicken gravy.
Chimichurri marinade, grilled onions, queso fresco, duck fat-seared potato confit with creme fraiche and double-smoked bacon.
"Patty melt," grilled onions, vintage cheddar and rooftop pickle.
Sauteed asparagus, English peas and spring onions.
Pea puree, heirloom baby carrots and pea shoots.
Ramps, chanterelle mushrooms, garlic, olive oil, Parmesan and slow-poached organic egg.
Wild mushroom couscous, sauteed spinach and cilantro jalapeno vinaigrette.
Celery root and potato puree, braised fennel and seaweed butter sauce.
Green chile buttermilk dressing.
Tomatillo and avocado salsa.
Goat cheese, tomato and grilled flatbread.
Milk stout mustard.
With double smoked bacon and shallots.
Menu for Bell Book & Candle provided by Allmenus.com
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