Dinner Menu

Wednesday, April 3rd, 2019

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Smaller Plates

12.

Shaved Apple, Celeriac and Brussels, maple-mustard, walnuts

Blue Sky Farm Arugula, pistachio, orange vinaigrette, ricotta salata

Cauliflower, Eggplant and Peppers, yogurt, raisins and farro

Chilled Daikon and Rice Noodles, mango-chili dressing, mint, peanuts

Warm Spaghetti Squash, pea and pecorino pesto

Fried Rice Croquettes, spicy beef “chili”, sesame, scallion, cilantro

Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Elbows, broccoli “mac+cheese”, smoked cheddar, crumbs

Larger Plates

Seared Native Striped Bass (6-6.5oz)

carrots, brown butter, caper, lemon, peas from the freezer                      30.

 Fried Chicken Thighs

grits, button mushroom and chicken sausage gravy                                24.

Red Wine and Date Braised Brisket

matzo stuffing, roots, horseradish and parsley                                         26.

La Belle Farm Duck Leg Confit

Brussels sprouts, apple, lentil, shallot and black pepper                          26.

Grilled Center Cut Grass Fed NY Strip (10oz)

miso, spinach and brown rice “risotto”, scallion, broccoli                        38.