Dinner Menu

Thursday, March 7^th, 2019

Smaller Plates

12.

Smoked Trout Mousse, pickles, mustard and toast

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

Crispy Chickpea and Romaine Salad, feta, cucumber, pumpkin seeds, olives

Roasted Beets and Grapes, hazelnuts, frisee, ricotta salata, balsamic

Carrot “Carpaccio”, peas from the freezer, shoots, horseradish sour cream

Scallion Rice Croquettes, spicy beef “chili”, napa cabbage, sesame

 Charred Portobello Confit, couscous, almonds, more mushrooms (lg. 18.)

BMB toasts     3.

Pasta

18.

Linguini, NEFF beef + pork Bolognese, pecorino

Spaetzle, braised veal, green cabbage and mustard

Fusilli Gigante, smoked broccoli “Mac + Cheese”, crumbs 

Larger Plates

Seared Monkfish

spicy piccata of tomato, mussels and farro, caper, meyer lemon              26.

Leg of La Belle Farm Duck Confit

apple, Swedish turnip, radish and red watercress                        26.

Roasted Breast of Misty Knoll Chicken                                     

Brussels sprouts, spiced yam, pecans and bacon                                    24.

Grilled Lamb Chops (10-12oz)

white bean, olives, Swiss chard, chilies, fennel and cauliflower                 36.

Braised Shoulder of Grass Fed Beef

milk poached garlic, yukons, broccoli, melted onions                              25.