Dinner Menu
Saturday, February 15th, 2020
To Begin
12.
Grapefruit, Beet and Frisee Salad
hazelnut, feta and mint
Crispy Brussels Sprouts and Apple Salad
maple peanut butter dressing, peanuts
Hijiki and Blue Star Crab
daikon, carrot, sesame, pea shoots
Duck Liver and Almond Mousse
fig, aged balsamic, mustard and toasts
Peppered Grassfed Beef Tartare
roasted onion, Maytag blue and potato chips
Carrot and Fennel Soup
lentils, chili and EVOO
Chicken Skin Tacos
Crossroad Dave’s almond romesco, bodega jalapeno
refried beans and slaw
BMB toasts 3.
Pasta
18.
Goat Cheese Cavatelli
swiss chard, brown butter, rosemary, pomegranate
Mustard Spaetzle
sauerkraut, cured whey fed pork and pickles
Larger Plates
“Confit” of East Coast Halibut
leek + savoy cabbage soubise, herbs, carrots, peas from the freezer
28.
Roasted Maitakes and Broccoli
cashew “creamed” spinach, crumble fries, cipollini, Worcestershire
24 hr Cured Grassfed 6oz Tenderloin
oyster mushrooms, barley, marrow jus, roasted fingerlings
36.
Stewed Gigantes
tomato, coconut, ginger, spiced yogurt and basmati
22.
Double Cut Lamb Chops
kale, olives, red quinoa, cauliflower, orange and chickpea
42.
Sweet
10.
Dark Chocolate Pudding
banana, whipped cream, cocoa crumbs and ducle leche
Yogurt Panna Cotta
honey, toasted rice crispies
Cottage Cheese Beignets
mango-pineapple jam