Dinner Menu

Saturday, February 16^th, 2019

Smaller Plates

12.

Red Leaf Lettuces, blood oranges, pumpkin seed vinaigrette

Porcini and Button Mushroom Pate, pickles, mustard and toasts

Crispy Chickpea Salad, red pepper tahini, cucumbers, sherry and yogurt 

Carrot “Carpaccio”, dates, lemon, blue cheese dressing, walnuts

Salty Game Bird Rillettes, pickled grapes, red wine chutney and toasts

Warm Frisee, potato, peas from the freezer, bacon vinaigrette, poached egg

Rice and Beans, queso, scallion, cilantro, guacamole and tortilla 

Charred Portobello Confit, lentils, almond, garlic, oyster mushrooms (lg. 18.)

BMB toasts     3.

Pasta

18.

Spaetzle and Pork, mustard, veal and chives

Linguini, NEFF beef Bolognese, pecorino

Larger Plates

Beet Poached Trout

Arerthusa sour cream, quinoa, wasabi tobiko, chive, borscht                   24.

Filet of Halibut

cream of watercress, melted leeks, carrots and lemon                             28.

Leg of La Belle Farm Duck Confit

kale, apple, cabbage, ginger and cider                                                  26.

Grilled Lamb Chops (10-12oz)

white bean, olives, Swiss chard, chilies, cauliflower and polenta               36.

Center Cut + Cured Grass Fed NY Strip          (5oz/10oz)                        25./40.

fingerlings, spinach, cremini mushrooms, onions and balsamic