Dinner Menu
Friday, May 3rd, 2019
Smaller Plates
12.
Gem Lettuces, fennels, lemon, EVOO, pistachio and beets
Raw New Jersey Asparagus and Spinach, buttermilk blue cheese, quinoa
NEFF Beef Tartare, almond romesco, bodega jalapeno, lime, tortilla
Grilled NJ Asparagus, marinara, black olives, pecorino and crumbs
Pork and Broccolini Fried Rice, egg, sesame and scallion
Trout Mousse, pickles, mustard and toasts
Hummus Trio, white bean, lentil and split pea
Chicken Nudel Soup, spaetzli, slow poached egg, roots and Brussels
Charred Confit of Portobello, braised kale, yeast, cashew, brown rice (lg. 18.)
BMB toasts 3.
Pasta
18.
Cavatelli, braised chicken, ricotta, pumpkin seed and bitter green pesto
Fusilli Gigante, braised beef “Raymonoff”, sour cream and pepperoncini
Larger Plates
Fried Pork Ribs
grits, warm slaw, spicy pickled peach and chili gastrique
26.
Big Eye Tuna (6oz)
white miso, shiitakes, cucumber, peas and shoots
28.
Grilled Double Cut Lamb Chops (10oz)
Moroccan spices, carrots, chickpeas, yogurt, couscous
38.
Grilled Filet of Rainbow Trout
lentils, fennels, pancetta and lemon
20.