Dinner Menu

Saturday, March 30^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

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.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Larger Plates

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.