Saturday, February 16th, 2019
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.
Spaetzle and Pork, mustard, veal and chives
Linguini, NEFF beef Bolognese, pecorino
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