Dinner Menu

Friday, March 29^th, 2019

Smaller Plates

12.

Shaved Apple, Celeriac and Brussels, maple-mustard, peanuts

Roasted Hepworth Farm Beets, walnuts, ricotta salata and balsamic

Rice Noodle and Daikon Salad, mango-chili dressing, napa, mint, cilantro

“Baked” Polenta, marinara, basil and parmesan

 Fried Rice Croquettes, spicy beef “chili”, cilantro, sesame

Warm Spaghetti Squash, bitter green pesto, pecorino and arugula

Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Elbows, broccoli, “mac + cheese”, smoked cheddar, crumbs

Larger Plates

Seared Native Striped Bass (6-6.5oz)

carrots, brown butter, caper, lemon, parsley and peas from the freezer    30.

Roasted Atlantic Cod

chowder of bacon, celeries, fingerlings and leeks                                    25. 

Fried Chicken Thighs

grits, button mushroom and chicken sausage gravy                                24.

Red Wine and Date Braised Brisket

matzo stuffing, roots, horseradish and parsley                                         26.

Grilled Grass Fed Beef Tri-Tip (8oz) or NY Strip (10oz)

miso, spinach, brown rice “risotto”, scallion, broccoli                       28./38.