Friday, March 29th, 2019
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.
Spaetzle, braised turkey, green cabbage, pickled cranberries
Elbows, broccoli, “mac + cheese”, smoked cheddar, crumbs
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.