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.

chili honey sauce

Foie Gras – 26

brioche, frisee, peanut, caramel apple jam

Green Chile Pork Pupusa – 8

apple, radish, salsa verde

French Fries – 5

sauce vert, truffle ketchup, aioli

Sweetbreads Nuggets – 12

peanuts, scallions, sweet & sour sauce

Mussels – 14

scallion focaccia, curry-coconut broth

Cheese Plate  – 15

three artisanal cheeses, country pate, mustard, jam, pickles, country bread

Spring Vegetable Fritters 6

romesco sauce, parmesan, chives

BBQ Octopus – 12

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

Meatballs of the Day – 6

please ask your server

Entrees:

Sand Dab 19

brown butter, almonds

Flat Iron* – 24

bacon potato salad , charred onion relish

5 Spice Duck Breast* – 23

grilled grapes, port vinaigrette

Corn Pasta – 18

tomato, squash, cauliflower, beans, spices, toum

Grilled Pork Chop* – 27

brussels sprouts, herbs, tomato-bread puree

Amy’s Bolognese 18

house-made gemelli pasta, garlic crostini, parmesan

Lobster Pasta – 29

snow peas, mint, lemon, lobster-chili butter, house-made egg pasta

Bacon Burger* – 12

onion roll, sharp cheddar, Lucy’s spicy pickles, smoked caramelized onion mayo

Double (6), add egg (2)

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

SOUPS & SALADS

Little Gem Salad - 8/13

oven dried tomato, cucumber, charred red onion, buttermilk vinaigrette

Mixed Greens Salad - 8/12

strawberries, cornbread, chevre, pumpkin seeds, strawberry-cabernet vinaigrette

Chopped Salad – 10/15

romaine, kale, chicken, soppressata, seasonal vegetables, chick peas, feta, grains, red wine vinaigrette

Gazpacho – 8/12

cherry tomatoes, Thai basil, frozen vegetable pearls, olive oil

White Bean Soup - 11

ham, mirepoix, gemelli pasta, parmesan, rosemary, country bread

*Add egg (2), chicken or sand dab (5), green chili pork (6), steak (8), lobster (18)

Cold Plates

Marinated Eggplant – 6

herbs, scallions, enoki mushrooms, jalapeño, peanuts, miso vinaigrette  

Kale10

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

Grapefruit – 10

marinated shrimp, peanuts, chili, cilantro, pineapple

Cucumber7

red onion, cherry tomato, wheat berries, olives, oregano vinaigrette, yogurt

Heirloom Melon8

pumpkin seeds, black pepper, mint, sangria granite, vanilla olive oil

 

Hot Plates

Blackened Okra – 7

pepper jelly

Charred Shishito Peppers - 6

harissa-ranch sauce

Crispy Potatoes - 8

sea salt, truffled “cheese whiz”

Corn on the Cob - 6

lime, chives, chipotle butter

Grilled Dates - 10

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

 *- 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.