Dinner Menu

Wednesday, February 20^th, 2019

Smaller Plates

12.

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.

Pasta

18.

Linguini, NEFF beef Bolognese, pecorino

Spaetzle, braised pork, mustard and chives

Larger Plates

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