Dinner Menu

Friday, April 19th, 2019

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Smaller Plates


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

Larger Plates

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.