Dinner Menu

Thursday, May 9th, 2019

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Smaller Plates

12.

Gem Lettuces, fennels, beets, lemon, EVOO and pistachio

Carrots, Asparagus and Broccoli, buttermilk blue, black pepper, crumbs

Grilled NJ Asparagus, fried NY egg, shiitake, sherry and sesame

Rainbow Trout Mousse, pickles, mustard and toasts

Hummus Trio, white bean, lentil and split pea

Crispy Pork Ribs, spicy pickled peach, cabbage

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, asparagus, blue cheese and pecan pesto

Linguini, pine nut, button and porcini mushroom crema, Parmesan, spinach

Larger Plates

Big Eye Tuna and Pea Croquette

paprika, saffron, celeries, asparagus, more peas and shoots

22.

Grilled Double Cut Lamb Chops

asparagus, ramp béarnaise, crumble fries

38.

Roasted Wing of Skate

lentils, veal pancetta, fennels and lemon

22.

Grassfed Beef Meatloaf

Vermont cheddar, broccoli, new potatoes and pickles

24.