Now Serving Dinner at Dorothy’s

Friday & Saturday nights in April 5:00 - 9:00

Brunch 9-2 on Sundays

Menu for 4/18 & 4/19

Warmed Brie Cheese Plate - 15

chamomile & orange syrup, whole grain mustard, BMB toast

* we also recommend this cheese plate for dessert *

Whitefish Salad Spread - 12

pickled onions, nigella seeds, Chatham cress, on a sesame & flaxseed cracker

Green Goddess Salad - 11

romaine, sourdough croutons, pickled red onion, asparagus, white beans

Spring Onion & Potato Blini - 13

smoked beets, basil seeds, sour cream, chervil

Matzo Ball Soup - 11

shmaltz, chicken, cabbage, parsley, mirepoix

Ramp & Pork Steamed Dumplings - 12

pickled shiitakes, soy, lime, sesame & chili dipping sauce, garlic mustard, cilantro

Spring Hummus - 15

lima  beans, peas, housemade pita, sesame, pickled onions

Menu

Smalls

Mains

Twin Bacon Cheeseburgers - 18

special sauce, pickles, shredded lettuce, shaved onion, fries

Ramp Carbonara - 22

linguini, Off the Shelf Farm egg, peas, black pepper crumbs

Ginger Beef Rice Bowl - 23

thin-cut beef, turmeric aioli, pickled vegetables, crushed peanuts, jasmine rice, lots of herbs

Roasted Chicken Thigh - 24

spaetzle, carrot & pickled pepper puree, spring harvest kale rabe, cremini mushrooms

Manischewitz Braised Brisket - 26

farro & sweet potato hash, walnut agrodolce, celery, apples, horseradish

Dessert

Turkish Yogurt Cake (GF) - 10 

orange marmalade glaze, sour cream whip