The Black Birch menu — United States

These deviled eggs are served in your choice of two styles: topped with pumpkin and pickled onion, or with ham and cheese.

A selection of olives marinated in olive oil and fresh herbs.

A rotating daily selection of pickled seasonal vegetables or fruits.

A crispy, deep-fried fritter filled with salt cod, served with brown butter and a malt vinegar aioli.

A savory, slow-cooked duck spread served chilled, typically enjoyed on bread or crackers.

A light salad featuring spaghetti squash, mixed greens, dried cranberries, apples, and walnuts, finished with goat feta and a maple vinaigrette.

A creamy butternut squash soup infused with chipotle, topped with toasted pumpkin seeds, a coconut-lime drizzle, and fresh cilantro.

Crispy fried squid served with a tangy dipping sauce, a refreshing daikon radish salad, and fresh cilantro.

Fresh Bangs Island mussels served in a mild red curry broth, topped with a sweet golden raisin chutney and fresh cilantro.

Soft potato dumplings served with kale, pumpkin, bleu cheese, and an apple brown butter sauce.

Thick, hollow spaghetti tossed with lobster, roasted tomatoes, and garlic breadcrumbs, finished with a touch of lemon.

Tender lamb chops seasoned with za'atar, served with a spicy shatta sauce and a drizzle of sweet pomegranate molasses.

Sautéed shrimp served in a flavorful roasted garlic oil with fresh parsley and toasted bread.

Crispy hand-cut fries topped with fresh cheese curds and a savory duck-based gravy.

Pan-roasted hake served with charred cabbage, a caper-butter sauce, and pickled raisins.

Pan-seared chicken served in a savory Marsala wine sauce, accompanied by a summer vegetable succotash and crispy fried shishito peppers.

Creamy saffron-infused risotto served with spiced tomatoes, eggplant, and crispy chickpeas.

Handmade ribbon pasta tossed with crispy pancetta, creamy burrata, slow-cooked tomatoes, roasted garlic, spicy Calabrian chili, and fresh spinach.

A toasted artisan bread sandwich served with a side of warm tomato soup.

St. Louis-style pork ribs glazed in a peach barbecue sauce, served with chive cornbread and a side of broccoli slaw.

A generous portion of local fish fried in a crispy beer batter, served with coleslaw and French fries.