Friday, March 1st, 2019
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
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.