Dinner Menu
Friday, May 10th, 2019
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.