Dinner

Monday – Thursday 5:00 – 9:30

Friday – Saturday 5:00 – 10:00

Sunday 5:00 – 9:00

Appetizers:

Deep Fried Baby Back Rib – 2/ea.

tamarind, sesame, yogurt

Foie Gras – 25

apples, bitter greens, butternut squash french toast, apple butter

Green Chile Pork Papusa – 8

salsa verde, apple, radish

French Fries – 5

sauce vert, truffle ketchup, aioli

Sweetbreads Nuggets – 12

sweet & sour sauce, peanuts, scallions

Mussels – 14

curry coconut broth, scallion focaccia

BBQ Octopus – 12

black eyed peas, bacon, i’itoi onion, aioli, bbq

Cheese Board  - 15

three cheeses, country pate, jam, pickles, whole grain mustard, country bread

Spring Vegetable Fritters 6

romesco sauce, parmesan, chives

Entrees:

Sand Dab 19

brown butter, almonds

5 Spice Duck Breast – 22

grilled grapes, port vinaigrette*

Amy’s Bolognese 19

gemelli pasta, garlic crostini

Flat Iron – 24

fingerling potato, crispy onion, mushroom vinaigrette*

Pork Belly – 21

bok choy, shiitake mushrooms, pickled red pepper relish*

Grilled Scallops – 33

pine nuts, wheat berries, fennel, niçoise olives, orange marmalade*

Corn Pasta – 18

tomato, squash, cauliflower, beans, za’atar spice, toum

*- Indicates these items are cooked to order and may be served raw or undercooked.

Consuming raw or undercooked eggs or meats may increase your risk of food borne illness.

 

The fresh produce selections at Bink’s Midtown change with the seasons.

Arizona’s unique, arid climate provides a long growing season. With it brings an abundance of the finest, locally grown and harvested fruits, vegetables, produce, meats and fish.

At Bink’s Midtown, Chef Kevin Binkley hand selects and lovingly prepares a wide selection of Arizona’s best, seasonal offerings.

Local Produce

Cold:

  Kale – 10

  curried couscous, almonds, pickled onion, red wine, chevre, cherries

  Beets – 7

  golden beets, hazelnuts, goat feta, Huckleberry vinaigrette

Peaches  – 9

avocado, frisee, mix greens, crema, sunflower seeds, lime-tarragon vinaigrette

Carrots2 – 9

roasted + puree carrots, dates, soppresatta, pistachios, arugula, burnt honey vinaigrette

 

Hot:

Cauliflower – 9

dried fruit, charred sweet onions, capers, taleggio   

Grilled Asparagus – 7

  muffelatta vinaigrette, brioche crutons

add egg – 2

Smashed Fingerlings – 9

egg, feta, oregano, mushroom, calabrian chiles

Broccoli - 8

broccoli + raab, Italian sausage chile flake, burrata, olive oil

Grilled Dates – 10 

prosciutto, cashews, Fresno chili, endive, scallion-ginger vinaigrette

 Salads:

Little Gem Salad – 8/13

dried tomato, cucumber, charred red onion, buttermilk vinaigrette

Mixed Greens – 8/13

blue cheese, grapes, pumpkin seeds, cider vinaigrette

Chopped Salad – 10/15

escarole, seasonal vegetables, chicken, sopresatta, chick peas, feta

Arugula – 12

  dried figs, dried apricots, spaghetti squash, pecans, pecorino, horseradish-honey vinaigrette

*Add chicken ($5), trout ($5) or steak ($8)

Soups: 

White Bean Soup – 11

ham, mirepoix, gemelli parmesan, rosemary, country bread

Gazpacho (cup/bowl) – 6/10

cherry tomato, thai basil, frozen vegetable pearls, olive oil

 

*- Indicates these items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked eggs or meats may increase your risk of food-borne illness.