BOND Menu

Watermelon and lemon cucumber, toasted spice cracker

Cucumber, rice wine vinegar and chili

Eva's herb ravigote

Sweet chili, black sesame and cilantro

Aromatics, herbs and crispy potatoes

Grilled corn, pickled ramps and smoked tomato aioli

Roasted stonefruit panzanella and saba

Fresh oregano and kalamata olive oil

Chef’s selection of artisanal meats and cheeses seasonal preserve, olives, almonds and honey comb

Pineland farms black angus sirloin, bordelaise seasonal cress, roasted tomato and buttermilk fried onion

Wild arugula, lemon, roasted garlic and pan con tomate

Stone ground polenta, sweet peppers, sultanas and ver jus

Native and farm vegetables, pine nuts and pecorino

Thyme scented summer vegetable and taggiasca olive

Corn pudding, house made chorizo and vinho verde

Vermont white cheddar buttery cracker crust

Crisp fried shallot

Shaved pecorino, arugula

Espellette pepper and garlic aioli

Apricots, blackberries and vanilla cream

White peach and raspberry coulis, blueberry and lemon curd, strawberry and eva’s mint syrup

Milk chocolate sorbet, house made graham and toasted marshmallows

Macerated strawberries, toasted brioche, aged balsamic

Serves 4. Chef selection of desserts from bond and chocolate bar

Cocoa nib tuile

House made mozzarella, organic tomato, basil sprouts

Sweet chili, black sesame and cilantro

Cucumber, rice wine vinegar and chili

Cocktail sauce, horseradish, lemon

Sweet chili sauce

Toasted spice cracker

Pickle vegetable, toasted peanuts and cilantro

Soy honey dip

Bacon, bibb lettuce, and backyard farm tomato

Sirloin, brisket and short rib blend, pepper bacon, buttermilk onion ring, clothbound cheddar and black truffle mayo

Espellette pepper and garlic aioli

Chef’s selection of artisanal meats and cheeses seasonal preserve, olives, almonds and honey comb