Wednesday, April 17th, 2019
Blue Sky Arugula, pistachio, orange juice, EVOO, pecorino, mint
Togarashi Roasted Carrot and Cucumber “Carpaccio”, white miso, peanuts
Warm Caramelized Button Mushrooms, farro, garlic – pine nut milk and spinach
Beet Croquettes, horseradish, red watercress, meyer lemon
Moroccan Spiced Couscous, braised beef and yogurt
Tomato and Bread Soup, toasted Parmesan, EVOO, basil
Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)
BMB toasts 3.
Spaetzle, braised veal pastrami, cabbage and pickles
Penne, roasted tomato, ricotta, EVOO, Parmesan
Linguini, spicy cauliflower “carbonara”, pancetta, crumbs
Charred Carolina Mackerel
white beans, carrots, almond romesco and mussels 26.
Grilled Swordfish (6oz)
almost kimchi fried rice, burnt scallion and sesame 26.
Pan Roasted Skate Wing
cream of celeries, saffron and paprika, peas from the freezer, shoots 24.
Grilled Double Lamb Chops (10oz)
orzo salad of roasted fennel, olives, peppers and eggplant 36.
Grass Fed Tri Tip
creamed spinach, roasted potatoes, grilled onions 28.