Dinner Menu
Saturday, May 4th, 2019
Smaller Plates
12.
Gem Lettuces, fennels, lemon, EVOO, pistachio and carrot
Raw New Jersey Asparagus and Spinach, buttermilk blue cheese, quinoa
Woven Roots’ Beets on Beets, tart green apricot, radish and mint
NEFF Beef Tartare, almond romesco, bodega jalapeno, lime, buttered tortilla
Grilled NJ Asparagus, marinara, black olives, pecorino and crumbs
Hummus Trio, white bean, lentil and split pea
Chicken Nudel Soup, spaetzle, 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, blue cheese and pecan pesto, arugula
Fusilli Gigante, braised beef “Raymonoff”, sour cream and pepperoncini
Larger Plates
Fried Pork Ribs
grits, warm “slaw”, spicy pickled peach and red pepper gastrique
26.
Big Eye Tuna and Pea Croquette
paprika, saffron, celeries, asparagus, more peas and shoots
22.
Grilled Double Cut Lamb Chops (10oz)
Moroccan spices, carrots, chickpeas, yogurt, couscous
38.
Grilled Filet of Rainbow Trout
lentils, fennels, veal pancetta and lemon
20.
Grassfed Beef Meatloaf
Vermont cheddar, broccoli, ramp, bacon, potato and pickles
24.