Dinner Menu

Saturday, May 11th, 2019

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Smaller Plates


Woven Roots Lettuce and Radish, fennels, lemon, EVOO and pistachio

Rainbow Trout Mousse, pickles, mustard and toasts

Hummus Trio, Moroccan chickpea, lentil-walnut and salted split pea

Mussels from Maine, Hudson Valley green garlic and Vermont butter

Jalapeno and Beef Chili Tacos, beans, cheddar and sour cream slaw

Fried Jumbo Soft Shell Crab, celery + cucumber remoulade, brioche (15.ea)

Fried Pork Ribs, spicy pickled peach, arugula

Charred Confit of Portobello, braised kale, yeast, cashew, brown rice (lg. 18.)

BMB toasts       3.



Cavatelli, braised rabbit, carrots, asparagus, wild arugula, brown butter

Linguini, crushed peas, veal pancetta, ricotta, lemon and basil

Larger Plates

EVOO Poached Cod

tomato, Calabrian chili, black olive, white bean and fennel


Black Truffle, Brie and Chicken Meatballs

broccoli, celeriac, shallot, more truffle, rocket


Joyce Farms Grassfed Skirt Steak

shiitake and beech mushroom fried rice, sherry, soy and sesame

Grilled Double Cut Lamb Chops

NJ asparagus, ramp béarnaise, crumble fries