Dinner Menu

Wednesday, May 1st, 2019

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Smaller Plates

12.

Gem Lettuces

fennel, lemon, EVOO, pistachio and beets

Raw New Jersey Asparagus and Spinach

buttermilk blue cheese, quinoa

Grilled Broccolini

cheddar, crumble fries and ramps

Tomato Soup

olive, red pepper and pecorino toast

Pork Fried Rice

egg, sesame and scallion

Charred Confit of Portobello

braised kale, yeast, cashew, brown rice (lg. 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, turkey, celeries, paprika

Cavatelli, braised chicken, ricotta, pumpkin seed and bitter green pesto

Linguini, braised beef “Raymonoff”, sour cream and pepperoncini

Larger Plates

Fried Pork Ribs

grits, glazed carrots from Lee, spicy pickled peach and chili gastrique

26.

Big Eye Tuna (6oz)

miso creamed spinach, shiitake, cucumber and pea shoots

28.

Grilled Double Cut Lamb Chops (10oz)

California carrots, Moroccan spices, chickpeas, yogurt, couscous

38.

Grilled Filet of Rainbow Trout

lentils, fennels, pancetta and lemon

20.