Dinner Menu

Saturday, June 8th, 2019

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Smaller Plates


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.



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


Pan Roasted Misty Knoll Chicken

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


Grilled Yellowfin Tuna

cauliflower, white beans, salsa verde, broccoli raab


10 oz Center Cut NY Strip or Braised Shoulder

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