Dinner Menu
Saturday, February 1st, 2020
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.