Friday, April 19th, 2019
Blue Sky Arugula, pistachio, orange juice, EVOO, pecorino, mint
Togarashi Roasted Carrot and Cucumber “Carpaccio”, white miso, peanuts
Young Spinach, warm bacon, Hepworth radish, buttermilk and farro
Swordfish Salad, ciabatta, Calabrian chilies, capers, parsley and crumbled egg
Grilled Broccolini, cheddar, crumble fries and ramps
Rice and Beans, pintos, jalapeno sour cream, cilantro, iceberg, tortilla
Beet Croquettes, horseradish, red watercress, meyer lemon
Polenta “Fries”, tomato, parmesan, EVOO and young eggplant
Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)
Spaetzle, braised veal pastrami, cabbage and pickles
Linguini, spicy cauliflower “carbonara”, pancetta, crumbs
Pan Roasted Breast of Misty Knoll Chicken
white beans, broccolini and ramps 26.
Grilled Swordfish (6oz)
almost kimchi fried rice, burnt scallion and sesame 26.
Pan Roasted 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.
Braised NEFF Beef Brisket
roots, parsley and matzo stuffing 26.