Dinner Menu
Wednesday, April 24th, 2019
Smaller Plates
12.
Blue Sky Arugula, pistachio, orange juice, EVOO, pecorino
Togarashi Roasted Carrot “Carpaccio”, cucumber, kimchi, peanuts
Young Spinach, Hepworth radish, farro, warm buttermilk and bacon vinaigrette
Swordfish Salad, Calabrian chilies, capers, parsley, crumbled egg and toasts
Rice and Beans, pintos, jalapeno sour cream, iceberg, tortilla
Grilled Broccolini, cheddar, crumble fries and ramps
Fried Polenta, tomato, parmesan, EVOO and young eggplant
BMB toasts 3.
Pasta
18.
Spaetzle, braised veal pastrami, cabbage and pickles
Penne, roasted tomato, ricotta, EVOO, Parmesan
Linguini, spicy cauliflower “carbonara”, pancetta, crumbs
Larger Plates
Pan Roasted Breast of Misty Knoll Chicken
white beans, broccolini and ramps 26.
Big Eye Tuna (5.5oz)
Miso creamed spinach, shiitake, cucumber and pea shoots 28.
Grilled Double Lamb Chops (10oz) or Grilled Swordfish (6oz)
orzo salad of roasted fennel, olives, peppers and eggplant 36./26.
Braised NEFF Beef Brisket
beet-horseradish, red watercress, roots and matzo stuffing 26.