Dinner Menu

Friday, May 3rd, 2019

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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.