Dinner Menu
Monday, September 24th, 2018
Smaller Plates
12.
Head Lettuces, sorrel, radish, bacon crumbs, apple
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
Soup of Carrot, Fresno Hot Pepper and Black Bean, corn fritters
Chili Mac, ground beef, cheddar, kale, elbow noodles
Slow Poached Egg, braised veal, rye berries, tomato, dandelion greens
BMB toasts 3.
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