Wednesday, February 20th, 2019
Red Leaf Lettuces, blood oranges, pumpkin seeds and champagne
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
Pickled Beet Borscht, herbed sour cream, wasabi tobiko
Rice and Beans, queso, scallion, cilantro, jalapeno and tortilla
Charred Portobello Confit, lentils, almond, garlic, oyster mushrooms (lg. 18.)
BMB toasts 3.
Linguini, NEFF beef Bolognese, pecorino
Spaetzle, braised pork, mustard and chives
Brown Butter Poached Trout Filets
cream of watercress, melted leeks, carrots, quinoa and lemon 24.
Leg of Long Island Duck Confit
kale, apple, ginger and cider 22.
Cured Breast of Veal
braised cabbage, celery root, rye berries and radish 24.
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