Dinner Menu

Friday, March 1st, 2019

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Red Leaf Lettuces, blood oranges, macadamia and champagne

Smoked Trout Mousse, pickles, mustard and toast

Crispy Chickpea Salad, feta, cucumber, tahini, pepperoncini, yogurt

Roasted Beets and Grapes, hazelnuts, frisee, sheep’s ricotta, balsamic

Carrot “Carpaccio”, freezer peas, horseradish, pea shoots, sour cream

Steamed Mussels, potato-cod bisque, black pepper and saffron

Scallion Rice Croquettes, spicy beef “chili”, napa cabbage, sesame 

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

BMB toasts     3.


Linguini, NEFF beef + pork Bolognese, pecorino

Spaetzle, braised veal, green cabbage and mustard

Larger Plates

Seared Monkfish

spicy piccata of tomato, grains + roots, parsley, caper and meyer lemon 26.

Leg of La Belle Farm Duck Confit

apple, carrot, oats, ginger and red watercress                                        26.

Roasted Breast of Poulet Rouge                                            

crimini mushrooms, Brussels sprouts, pomme puree and bacon               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)               

smoked cheddar, grilled broccoli, potato and onion                          25./40.