Dinner Menu

Wednesday, April 24th, 2019

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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.