Dinner Menu

Saturday, March 2^nd, 2019

Smaller Plates

12.

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.

Pasta

18.

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, 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.