Dinner Menu

Friday, April 5th, 2019

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Smaller Plates

12.

Blue Sky Farm Arugula, pistachio, orange juice, EVOO, ricotta salata

Chilled Daikon Noodles, mango-chili dressing, cucumber and peanuts

Chicken Liver and Almond Pate, mustard, pickles and toast

Whitefish Fritters, bacon-leek chowder

Polenta Fries, basil, marinara, ricotta and parmesan

Moroccan Spiced Couscous, braised beef, yogurt, spaghetti squash

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.

Grilled Swordfish (6oz)

cauliflower, eggplant, peppers, olives, basil and farro                             26.

La Belle Farm Duck Leg Confit

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

Grilled Center Cut Grass Fed NY Strip (10oz)

creamed spinach, roasted potatoes, grilled onions                                 38.