Thursday, April 25th, 2019
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.
Spaetzle, braised veal pastrami, cabbage and pickles
Cavatelli, braised chicken, pumpkin seed and bitter green pesto
Linguini, Louisiana shrimp “sausage”, buttered arugula, crumbs
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.