Dinner Menu

Friday, April 26th, 2019

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Smaller Plates


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

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

Jenn’s Carrots, Hosta Hill kimchi, cucumber and peanuts

Grilled Broccolini, cheddar, crumble fries and ramps

Rice and Chicken Wing Croquettes, blue cheese, hot sauce and celery

Monkfish and Skate Fritters, Lantern secret sauce and pickles

Mussels and Marinara, fennel, olives, eggplant, orzo and chilies

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

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

Larger Plates

Pan Roasted Joyce Farm Chicken Thighs

white beans, broccolini and ramps                                                         22.

Grilled Swordfish (5.5oz)

miso creamed spinach, shiitake, cucumber and pea shoots                     28.

Grilled Double Cut Lamb Chops (10oz)

roasted carrots, Moroccan spices, chickpeas, yogurt and couscous          36. 

Braised NEFF Beef Brisket

beet-horseradish, red watercress, roots and matzo stuffing                      26.