Dinner Menu
Wednesday, May 1st, 2019
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.