Dinner Menu

Thursday, March 12th, 2020

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To Begin

12.

Shaved Apple and Celeriac

peanut butter dressing, golden raisin

 Local Napa Cabbage

hijiki, cucumber, sesame, soy and scallion

Gold Belmonda Potatoes and Green Beans

whipped feta, leeks, parsley and dill

 Warm Abode Farm Carrots

Brussels, farro, pancetta, walnuts, white balsamic

  Bean and Cheese Tacos

Queso Oaxaca, bodega jalapeno, slaw, cilantro

 Fried Rice and Chicken Wing Croquettes

smoked hot sauce, carrot, celery and blue cheese

   BMB toasts 3.

 Larger Plates

 Mac made a Ramen

roasted pork and chicken, nori, scallion, egg

18.

Orecchiette

rutabaga crema, black truffle, pecorino, crumbs

18.

 Roasted Maitakes and Broccoli

cashew “creamed” spinach, crumble fries, cipollini, Worcestershire

22.

Pan Roasted Cod

carrots, peas from the freezer, capers, watercress puree

26.

Confit of NY Veal Breast

spaetzle, sauerkraut, pickled mustard, fingerlings

  24.

 Smoked Portobello

barley, cauliflower and gruyere “risotto”

18.

Sweet and Sour Duck Meatballs

pomegranate, lentil, celeries and kale

22.

Stewed Gigantes

tomato, coconut, ginger, spiced yogurt and basmati

22.

Sweet

10.

Dark Chocolate Pudding

banana, whipped cream, cocoa crumbs and dulce de leche

Yogurt Panna Cotta

honey, toasted oats