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

Mussels – 14

scallion focaccia, curry-coconut broth

Green Chile Pork Pupusa – 8

salsa verde, apple, radish

French Fries – 5

sauce vert, truffle ketchup, aioli

Sweetbreads Nuggets – 12

sweet & sour sauce, peanuts, scallions

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*

Grilled Pork Chop* – 27

brussels sprouts, herbs, tomato-bread puree

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

Corn Pasta – 18

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

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 Plates:

  Kale – 10

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

Heirloom Tomato – 7

chili marinated mozzarella, basil

Cucumber – 7

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

Heirloom Melon – 8

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

 

 

Hot Plates:

Grilled Dates – 10 

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

Crisp Potatoes – 8

sea salt, truffled “cheese whiz”

Charred Summer Squash – 7

cilantro, pickled corn relish

Green Beans – 7

almonds, grapes, horseradish-brown butter

 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

*Add chicken ($5), trout ($5), lobster ($18) 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