Dinner Menu

Dinner

To Start

Charcuterie

25

rotating selections of cured meats and cheeses, seasonal accoutrements

Clifford Farm's Pork Belly

16

summer peach preserve, butternut puree, malt vinegar reduction, pecans

Brussels Sprouts

15

hot honey, bacon, pumpkin seeds, sottocenere al tartufo

Bread and Butter

17

Papi's sourdough and focaccia, house jam, choice of 3 butters

*duck fat butter
*bone marrow butter
*honey pumpkin spice butter
*Thanksgiving dinner butter
*apple butter
*add balsamic reduction + 2

Squash Fritters

16

seasonal squash fritters, chermoula yogurt, baharat oil

Greens

Daily Soup

10

inquire with server

Beets

15

roasted and pickled beets, beet puree, arugula pesto, arugula, goat cheese mousse, pistacio

Pear Salad

14

mixed greens, poached pear, honey citrus vinaigrette, almonds, brown butter marscarpone

Block Wedge Salad

12

romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon

ENTRÉES

New York Steak

55

duck fat fondant potato, carrots, demi glace, horseradish crème, parsley salad

House Made Potato Gnocchi

34

braised short rib, roasted mushrooms, crème fraiche, pickled shallots

add "Papi's" sourdough +3

Mary's Chicken Breast

32

fried chicken, rustic mashed potatoes, saag, beet chips, spiced gravy

Spring Lake Rainbow Trout

33

'chorizo' tomato jam, roasted cauliflower, chimi aioli, fennel slaw

Block Burger

18

brioche bun, arugula, jalapeno jam, cheddar, crispy shallots, black garlic aioli

Clifford's Farm Pork Loin

35

pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter

Seasonal Duck

36

inquire with server

Block Bolognese

28

hearty beef and pork bolognese, garlic herb ricotta, parmesan, basil

DESSERTS

S'mores Pie

12

Amano chocolate custard, graham cracker crust, toasty meringue

Peaches n' Cream Panna Cotta

11

vanilla bean panna cotta, local peaches, brown butter oat crumble

Pound Cake

10

house pound cake, lemon curd, blueberry ricotta, pistachio

Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.

An automatic gratuity of 20% will be added to parties of eight or more

*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.

*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.

Location

Saturday's Hours:

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