Dinner Menu

Wednesday, April 17th, 2019

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Smaller Plates


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

Larger Plates

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.