Dinner Menu

Saturday, June 8th, 2019

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Smaller Plates

12.

Jersey Romaine, raspberry red wine + Parmesan, croutons, black pepper

Roasted Beet “Tartare”, horseradish, farro, hazelnut and caraways

Woven Roots Spinach, pickled bacon vinaigrette, radish, egg and crispy potato

Split Pea Hummus, artichoke, toasts and chips

Asparagus and Cheddar Soup, broccoli raab, crumbs

Fried Rice Croquettes, Vietnamese beef “chili”, coconut, cucumber, peanuts

Charred Confit of Portobello, spinach, black olive, pine nut, tomato (lg.18)

BMB toasts       3.

Pasta

18.

Mezze Maniche, sunflower seed + bitter green + pecorino pesto, peas

Spaetzle, pork, paprika, lemon and sour cream

Larger Plates

Roasted Maitake Mushrooms or Fried Pork Chop

buttermilk grits, hakurei turnips, braised greens and coffee

22.

Pan Roasted Misty Knoll Chicken

button mushroom “creamed” kale, lemon, new potato and tarragon

26.

Grilled Yellowfin Tuna

cauliflower, white beans, salsa verde, broccoli raab

34.

10 oz Center Cut NY Strip or Braised Shoulder

crumble fries, roasted onions, steak vinaigrette, arugula, lentils and garlic

38./24.