Saturday, September 7th, 2019
Nancy’s Hudson Valley Sheep Camembert, seasonal garnishes, toasts
Romaine and Corn Salad, queso fresco, black beans, jalapeno, lime
Curried Hummus of Split Peas and Pumpkin Seeds, zucchini, pita
Beef Tartare, horseradish, caraway, pickled beets
Swordfish Toast, lemon, radish, dill pickle and bitter green mustard
Woven Root’s Beets, rocket, sunflower seed, pecorino and fennel
Slow Poached Farm Egg, lamb and chickpea hash, spiced 57
Petite Stew of Long Island Squid, Italian sausage, farro, braised greens
BMB toasts 3.
Spaetzle, chicken paprikash, pepperoncini, sour cream, black pepper
Portobello Confit, cashew “creamed” brown rice + lentils, yeast
Blue Star Crab Cakes
tomatoes, fennel, lemon, red peppers, quinoa 26.
Grilled Tuna or La Bell Farm Duck Confit
duck fat fried rice, dandelion greens, scallion, ginger, shoyu 32./26.
NY State Veal Stew
black olives, sundried tomato, sweet corn, parsley and orzo 24.
Fried Whey Fed Pork Chops
buttered peas, carrots, zucchini, Thai basil, “pho spices” 26.
Grilled Center Cut Grass Fed NY Strip (10oz)
marrow roasted tomato, massaged kale, radish, crumble fries 38.