The Bank Food and Drink

Caramelized onions, bacon, blue cheese, sherry vinaigrette

Pickled shallot, blood orange vinaigrette

Chef's weekly selection

Red quinoa, shitake mushrooms, pomeganate gastrique

Maple brined roasted pork belly, brown butter yeast waffles, smoked maple syrup

Honey glaze, maple sweet potatoe puree, sauteed swiss chard and shitake mushrooms, cayeene candied pecans, orange marmalade anise sauce

Roasted onions, carrots, parsnips, byrd mill grits

Balsamic thyme brown butter sauce, caramelized onions

Apple peanut braised Brussels sprouts, rosemary roasted potatoes, roasted apple chutney

Lemon garlic sauce, roasted shallot wild rice, braised honey mustard cabbage

Roasted baby carrots, bacon and cranberry bean ragout

Chili rum glaze, vanilla sauce, candied shaved coconut

House-made stout sauce, candied bacon, chocolate creme, crushed malted milk balls

Whiskey caramel sauce, candied almonds, whipped cardamon cream

Simple syrup to taste