Saturday, March 2nd, 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, oats, radish and red watercress 26.
Roasted Breast of Misty Knoll Chicken
crimini mushrooms, Brussels sprouts, Yukon golds and bacon 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)
smoked cheddar, grilled broccoli, potato and onion 25./40.