Dinner Menu

Sunday, September 23rd, 2018

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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