Dinner Menu

Friday, May 10th, 2019

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Smaller Plates

12.

 Gem Lettuces, fennels, beets, lemon, EVOO and pistachio

Rainbow Trout Mousse, pickles, mustard and toasts

Hummus Trio, chickpea, lentil and 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 root remoulade, brioche (15.ea)

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

BMB toasts       3.

Pasta

18.

Cavatelli, braised rabbit, carrots, asparagus, tarragon, brown butter 

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

Larger Plates

EVOO Poached Wing of Skate

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

22.

Black Truffle, Brie and Chicken Meatballs

broccoli, celeriac, shallot, more truffle, pea shoots

24.

Joyce Farms Grassfed Skirt Steak

mushroom fried rice, sherry, soy and sesame

Grilled Double Cut Lamb Chops

asparagus, ramp béarnaise, crumble fries

38.