Dinner Menu

Saturday, April 13th, 2019

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Smaller Plates


Blue Sky Arugula, pistachio, orange juice, EVOO, pecorino, mint

Togarashi Roasted Carrot “Carpaccio”, white miso, cucumber, peanuts

Caramelized Button Mushrooms, farro, garlic, pine nuts and spinach

Horseradish and Beet Croquettes, trout crema, watercress, meyer lemon

Moroccan Spiced Couscous, braised beef, yogurt, pickled raisins, cauliflower

Tomato and Bread Soup, toasted Parmesan, EVOO, basil

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

BMB toasts     3.



Spaetzle, braised veal pastrami, cabbage and pickles

Penne, roasted tomato, ricotta, EVOO, Parmesan

Linguini, spicy cauliflower “carbonara”, pancetta, crumbs

Larger Plates

Charred Carolina Mackerel

white beans, carrots, chimichurri and mussels                                         26.

Grilled Swordfish (6oz)

almost kimchi fried rice, burnt scallion and sesame                                 26.

Fried Skate Wing

cream of celeries, saffron and paprika, peas from the freezer, shoots      24.

Grilled Double Lamb Chops (10oz)

orzo salad of roasted fennel, olives, peppers and eggplant                     36. 

Center Cut Grass Fed NY Strip (5oz/10oz)

creamed spinach, roasted potatoes, grilled onions                                 25./38.