starters
•  marinated olives	5
•  bt spiced pecans	5
•  grilled broccolini w. lemon	6
•  smoked sea scallops w. shaved fennel & ruby red grapefruit reduction	8
•  duck-pheasant-wild mushroom pate w. cornichon & whole grain mustard	9
•  white bean & roasted garlic dip w. crostini	7
•  artichoke & roasted leek dip w. crostini	8
•  bt antipasto	12
cheeses
•  camembert (france)	4
•  dolce gorgonzola (italy)	4
•  idiazabel (spain)	4
•  pecorino di pienza (italy)	4
•  purple haze (u.s.a.)	4
•  vintage cheddar (ireland)	4
soups & salads
•  roasted butternut squash bisque	5
•  maryland style crab & celery soup	5
•  manakintowne mixed greens w. garden veggies & roasted leek vinaigrette	8
•  baby spinach w. manchego cheese & warm pancetta-peppadew vinaigrette	8
•  "bt caesar" grilled hearts of romaine w. pecorino & oregano-lemon aioli	8
sandwiches
•  bt grilled cheese on rosemary focaccia	7
•  turkey & brie w. fuji apple compote on rosemary focaccia	9
•  cured citrus-basil salmon w. cream cheese, capers & shaved red onion	12
•  roast beef & irish cheddar au jus on baguette	10
•  roasted red pepper, broccoletti, buffalo mozzarella, fresh basil & balsamic reduction	9
entrees
•  grilled ahi tuna over white bean cassoulet w. pancetta-peppadew vinaigrette	16
•  lump crab, manchego & spinach flatbread	14
•  grenache braised kobe beef & shallot ragout w. roasted fingerling potatoes	19
•  grilled rosemary skewers of portobellos & winter vegetables w. chevre-leek puree	13
•  foil poached fish du jour	market