Dinner Menu

Thursday, April 25^th, 2019

 Smaller Plates

12.

Togarashi Roasted Carrot “Carpaccio”, cucumber, kimchi, peanuts

“Tartare” of Over Wintered Beets from Woven Roots, quinoa, pistachio, apple

Young Spinach, Hepworth radish, farro, warm buttermilk and bacon vinaigrette

Swordfish Salad, Calabrian chilies, capers, parsley, crumbled egg and toasts

Grilled Broccolini, cheddar, crumble fries and ramps

Fried Polenta, marinara, parmesan, EVOO

Monkfish and Skate Fritters, cream of celery, paprika, pickles, iceberg and dill

Charred Confit of Portobello, braised kale, yeast, cashew, brown rice (lg. 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, braised veal pastrami, cabbage and pickles

Cavatelli, braised chicken, pumpkin seed and bitter green pesto

Linguini, Louisiana shrimp “sausage”, buttered arugula, crumbs

Larger Plate

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.