Dinner Menu

Saturday, May 4th, 2019

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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.