Dinner Menu
Wednesday, May 15th, 2019
Smaller Plates
12.
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
Jalapeno and Beef Chili Tacos, beans, cheddar and sour cream slaw
Grilled NJ Asparagus, NY farm egg, ramp béarnaise, crumble fries
Fried Pork Ribs, spicy pickled peach, arugula
Charred Confit of Portobello, braised kale, yeast, cashew, brown rice (lg. 18.)
BMB toasts 3.
Pasta
18.
Cavatelli, braised rabbit, carrots, asparagus, wild arugula, brown butter
Linguini, crushed peas, veal pancetta, ricotta and lemon
Larger Plates
EVOO Poached Cod
tomato, Calabrian chili, black olive, white bean and fennel
25.
Black Truffle, Brie and Chicken Meatballs
broccoli, celeriac, shallot, more truffle, rocket
24.
Joyce Farms Grassfed Skirt Steak
shiitake and beech mushroom fried rice, sherry, soy and sesame
10 oz “Eye” of Grassfed Rib
fully cooked medium rare, NJ asparagus, ramp béarnaise, crumble fries
40.