Dinner Menu
Sunday, September 23rd, 2018
Smaller Plates
Woven Roots’ Head Lettuces, sorrel, radish, bacon crumbs
Red Leaf Lettuce, red wine vinaigrette, apple, toasted almonds
Roasted Beets from Lee, spiced yogurt, pumpkin seeds, radicchio
Grilled Chicken Liver and Peanut Pate, cola, pickles, mustard, toasts
Sword and Bluefish Salad, cucumber, peanuts, sesame, bok choy, lettuce
Chili Mac, ground beef, cheddar, kale, elbow noodles
Slow Poached Egg, braised veal, rye berries, tomato, dandelion greens
BMB toasts
Larger Plates
Casareccia, bitter green pesto, Pecorino, sunflower seeds, zucchini
“Eggplant Parm,” fried mozzarella, High Lawn ricotta, Parmesan
White Fish Dumplings, broth, cabbage, onions, Japanese turnips, fingerling potatoes
Roasted Halibut, white beans, capers, green olives, frisee
NEFF Butcher’s Steak, potato, button mushrooms, grilled onions, blue cheese, arugula
Duck Confit, stewed plums, lentils, cabbage salad