Dinner Menu

Wednesday, May 15th, 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

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.



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


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

10 oz “Eye” of Grassfed Rib

fully cooked medium rare, NJ asparagus, ramp béarnaise, crumble fries