Dinner Menu

Saturday, February 1st, 2020

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To Begin

12.

Roasted Beets, hazelnut, frisee, rosemary honey and orange

Kohlrabi Salad, Ronny Brook buttermilk, sundried tomato, chive, crumbs

Roasted WR Carrots, Dave’s almond romesco, tortilla salt 

Cream of Potato, Leek and Parsnip

Warm Kale Salad, smoked portobello, barley, potato, yeasted tomato vinaigrette

Marinated Diver Scallops, hijiki, sesame, cucumber, daikon, crispy enoki

Pickled Mackerel Toast, black pepper, radish, iceberg, dill

Brussels Sprouts, maple peanut dressing, apples, celeriac

BMB toasts 3.

Next

Chick and Split Pea Stew

 tomato, coconut, ginger, yogurt, mango, chilies and basmati

20.

Leg of La Belle Farm Duck Confit

celeries, lentils and brown butter, pomegranates

26.

Tuna Croquettes

creole corn and collard green chowder, parsley

22.

Farro, eggplant, peppers and onions, Parmesan, EVOO

16.

Cured Pork Spaetzle, sauerkraut, mustard and pickles

18.

Roasted Maitakes and Broccoli

cashew “creamed” spinach, crumble fries, grilled sweet onion, Worcestershire

add a 24 hr cured 10 oz NY Strip

42.