Friday, April 26th, 2019
“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
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.