Saturday, March 30th, 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
Cauliflower, Eggplant and Peppers, yogurt, raisins and farro
Polenta Fries, marinara, basil and Parmesan
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
Seared Native Striped Bass (6-6.5oz)
carrots, brown butter, caper, lemon, 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.
La Belle Farm Duck Leg Confit
Brussels sprouts, apple, lentil, shallot and black pepper 26.
Grilled Center Cut Grass Fed NY Strip (10oz)
miso, spinach and brown rice “risotto”, scallion, broccoli 38.