John Biz (Bisignano proper) is an artist, first and foremost. Vinyl DJ, Painter, Recording Artist, Chef, Butcher and Dry Aged Steak Specialist (and then some).
The Bad Mother Supper Club is an extension of these creative outlets that became an underground legend, and is taking new shape today.
Based out of Greenpoint, Brooklyn, BMSC has been a creative and private events team hosted by chef John Bisignano. In 2016, Bisignano paired his Italian cooking sensibilities with a little thing called Wagyu beef, forever changing the landscape of NYC underground dining. Once again he’s spiking the punch. Now John sources meat straight from the farmers, cooks wood-fired Italian barbecue and specialty dry-ages the most incredibly unique steaks (aged with Penicillium Nalgiovense - a white Salumi mold), with a continuation of pasta and sauces sourced from the finest Italian DOP ingredients.
While John is no longer hosting events in the original Greenpoint space these days, John is still a private chef and hosts events off in amazing locations all around the world. Check the “Onward” Section of this site to see what’s developing. (Think “No Reservations” with a DIY Rock ‘n’ Roll Edge)
BMSC is a perpetual cultural leader. Our approach first and foremost prioritizes ethical food and meat sourcing. It’s about being bad, having fun, bringing cool people together, and ensuring rock n roll never dies. And it’s going global.
Contact:
Contact John at BadMotherSupper@Gmail.com
Text John at 917.67(zero)-149(zero)
Private Event Bookings and Private Cheffing Inquiries are welcome!
Reach out directly to get John’s incredible Specialty Dry Aged Steaks
(aged with Penicillium Nalgiovense - the most incredble specialized White SAlumi Mold)
Instagram : @BadMotherSupper
RESERVATIONS
We do not sell food - these are private parties amongst friends. All reservations all referral only. To reserve now send us a message with your name and who referred you. Please also include a phone number, number of guests, and any dietary restrictions.
BadMotherSupper@gmail.com
Instagram @BadMotherSupper
Not all events will be able to accommodate dietary restrictions- please ask in advance to confirm.
Final Greenpoint Supper Club
2/8/25
Final Greenpoint Supper Club
For Kristy Fitzgerald and Friends
Thank You All For Making This Possible
10 Years Gone
I love You All
❤️
0.
Free Flowing Booze and Psilocybin
1.
Bread And Butter
Grilled (She Wolf Bakery) "Sesamich" Sourdough: A2A2 Guernsey Butter, Cypress Black Sea Salt, Prosciutto Cotto (Parma, IT),Pecorino Toscano 3 Month and 6 Month DOP, Fiore Sardo DOP Alpeggio Guffanti, Piave Vecchio DOP & Italian White Truffle Honey, Charred Rosemary, Cherry, Walnut
2.
Zuppa di Carciofi
Artichoke & Parmigiano Brodo, Artichoke Heart, Butter Beans, Meyer Lemon, Cilantro
3.
Modern Caesar / Pistou
Charred Romaine, Watermelon Radish, Radicchio Tardivo & Veneto, Anchovy-Parsley “Caesar” Pistou, Crouton, Soft Egg, Pignoli, Parmigiano, Lime, Chili, Chicharron
4.
Tuna Carpaccio, Beans
Tuna Carpaccio, Cannellini, Capers (Sicily) Mirepoix, Sage, Cara Cara, Pomegranate, Smoked Trout Roe, Colatura, Fennel Pollen
5.
Bistecca, Sugo, Patate
105 Day Dry Aged NY Strip (White Salumi Mold), 9 Year Sugo Bordelaise, Fennel Pollen, Crispy Roasted Potato, Herbs and Garlic
6.
Ravioletti Pomodoro
San Marzano DOP, Pecorino, Pianogrillo EVOO
7.
Let Them Eat Cake (and Gelato)
Homemade A2A2 Guernsey Gelato, Vanilla, Bergamot (Sicily)
❤️
Orange Wine: Passion Natura Beginning (Italia), White Wine: Intergalactic Rennersistas (Austrian), Red Wine: Bosman Nature & Son Grenache Noir (South African)
3/7/24
Boutique Biodynamic Living Wine Pairings curated by Duke’s Liquor Box-
Orange Wine: Passion Natura Beginning (Italia), White Wine: Intergalactic Rennersistas (Austrian), Red Wine: Bosman Nature & Son Grenache Noir (South African)
0.
Welcome Cocktail: Berto Aperitivo Spritz, Meyer Lemon
1.
Grilled (She Wolf Bakery) "Sesamich" and Baguette Sourdough: A2A2 Guernsey Butter, Cypress Black Sea Salt, Pecorino Toscano 3 Month and 6 Month, Fontina DOP Alpeggio Guffanti, Piave Vecchio DOP & Italian White Truffle Honey, Charred Rosemary
2.
Charred Radicchio Veneto, Radicchio Tardivo, Pistou/Caesar Salad, Pullman Sourdough Croutons, Heritage Soft Boiled Egg, Shaved Parmigiano Reggiano, Lime, Espelette
3.
Tuna Carpaccio, Cannellini, Mirepoix, Sage, Cara Cara, Pomegranate, Smoked Trout Roe, Colatura, Fennel Pollen
4.
Fresh Pomodoro (DOP San Marzano), Pianogrillo Sicilian EVOO, Pecorino Romano, Basil Basilico, Sicilia Sea Salt & Black Pepper
5.
tXXXs BBQ Smoked Standing Rib (White Oak), Sage, Mushrooms (Tiffany’s Farm)
6.
Bacon Crusted Bone Marrow, Caviar, Chicharron, Pave, Romanesco, Breadcrumbs
7.
Bistecca con Sugo: 50 Day Dry Aged (White Mold) Ribeye, Beurre Rouge, 9 Year Sugo, Fennel Pollen, Sale Di Chianti (Italia, Dario Cecchini)
Cordial: Carajillo
8.
Dolce: Pianogrillo Sicilian Olive Oil Cake, Strawberry Pepper Spice Homemade A2A2 Guernsey Gelato,
Cordial: Carajillo
Orange Wine: Passion Natura Beginning (Italia), Red Wine: Bosman Nature & Son Grenache Noir (South African)
2/10/24
Boutique Biodynamic Living Wine Pairings curated by Duke's Liquor Box-
Orange Wine: Passion Natura Beginning (Italia), Red Wine: Bosman Nature & Son Grenache Noir (South African)
0.
Berto Aperitivo Spritz, Meyer Lemon
Sea Salt, Pecorino Toscano 3 Month and 6 Month, A2A2 Walnut, Cherry, Piave Vecchio DOP & Italian, White Truffle Honey, Charred Rosemary
1.
Grilled (She Wolf Bakery) "Sesamich" and Baguette Sourdough: A2A2 Guernsey Butter, Cypress Black
Sea Salt, Pecorino Toscano 3 Month and 6 Month, A2A2 Walnut, Cherry, Piave Vecchio DOP & Italian, White Truffle Honey, Charred Rosemary
2.
Grilled Head on Prawns, Lemon
3.
Heritage Turkey Consommé, Tofe Faella, Pianogrillo Sicilian EVOO, Sea Salt, Radicchio Del Veneto & Tardivo
4.
Bistecca con Sugo: 35 Day Dry Aged (White Mold) Bovina Matura Ribeye, 9 Year Sugo, Burre Rouge, Fennel Pollen, Sale Di Chianti (Italia, Dario Cecchini) Bovina Matura 5 Year Angus / Simmental Heffer (Steve and Wanda Hook's Farm)
5.
Braised Tuscan Greens: Dandelion, Tuscan Kale, Rainbow Chard, Aglio, Cipolla, Aceto Di Vino Rossa, Quinta Luna Sicilian EVOO, Colatura
6.
Funghi, Vino Bianco, Sage A2A2 Guernsey Butter: Caperi Siciliano, Portobello, Yellow Oyster, Bluefoot
7.
tXXXs BBQ White Oak Smoked Standing Rib Roast Bovino Matura 5 Year Angus/Simmental Heffer (Steve and Wanda Hook's Farm), Patate Pavè
8.
Dolce: Pianogrillo Sicilian Olive Oil Cake, Strawberry Pepper Spice Homemade Gelato
Gift (Regalo!):
Seasoned Dry Aged Bovina Matura Tallow
Boutique
/
Biodynamic
/
Living Wine Pairings curated by Duke's Liquor Box, Greenpoint. Morgan Horse 3 Year Bourbon by Shawm Jacobaccio (John Fitch Distilling, CT)
12/14/23
Welcome Aperitivo: Berto Spritz
Boutique
/
Biodynamic
/
Living Wine Pairings curated by Duke's Liquor Box, Greenpoint. Morgan Horse 3 Year Bourbon by Shawm Jacobaccio (John Fitch Distilling, CT)
1.
Grilled (She Wolf Bakery) "Sesamich" and Baguette Sourdough: A2A2 Guernsey Butter, Cyress Black Sea Salt, Fontina DOP Alpeggio Guffanti, Pecorino Toscano 3 Month and 6 Month, A2A2 Guernsey Smoked Gouda, Piave Stravecchio & Italian White Truffle Honey, Chocolate Covered Espresso Beans (Italia), Charred Rosemary
Amber Wine: Altovino
Manchuela 2022 (Spagna)
2.
Heritage Turkey Consomme, Tofe Faella, Quinta Luna Sicilian EVOO, Sea Salt, Radicchio Del Veneto & Tardivo
3.
Tuna Carpaccio, Cannellini, Fennel Pollen, Arancia, Pomegranate, Smoked Trout Roe
Red Wine: Cachuete 2017:
Carignon Mourvedre, Grenache (Francia)
Bovina Matura 5 Year Angus
/
Simmental Heffer (Steve and Wanda Hook's Farm)
4.
Bistecca con Sugo: 35 Day Dry Aged (White Mold) Vintage NY Strip Loin, 9 Year Sugo, Burre Rouge, Fennel Pollen, Sale Di Chianti (Italia, Dario Cecchini)
Bovina Matura 5 Year Angus
/
Simmental Heffer (Steve and Wanda Hook's Farm)
5.
Braised Tuscan Greens: Dandelion, Tuscan Kale, Rainbow Chard, Aglio, Cipolla, Aceto Di Vino Rossa, Quinta Luna Sicilian EVOO, Colatura
6.
Funghi, Vino Bianco, Sage A2A2 Guernsey Butter: Caperi Siciliano, Portobello, Yellow Oyster , Bluefoot, Romanesco Cauliflower (Italia)
7.
tXXXs BBQ White Oak Smoked Standing Rib Roast Bovino Matura 5 Year Angus/Simmental Heffer (Steve and Wanda Hook's Farm), Patate Al Forno
8.
Dolce: Olivieri 1882 100 Year Sourdough Pantettone Classio, Arancia Candita, Uvetta, House Made A2A2 Guernsey Dairy Gelato, Scorza di Limone Candita (Amalfi), Oishii Fragola (Giappone)
Cordial: Carajillo
Gift (Regalo!):
Struffoli Con Amore Dalla Famiglia Bisignano
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Duke's Liquor Box, Greenpoint.
10/26/23
Welcome Aperitivo: Cappelletti Spritz
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Duke's Liquor Box, Greenpoint.
1.
Grilled (She Wolf Bakery) "Sesamiche" Sourdough: A2A2 Guernsey Butter, Cypress Black Sea Salt, Tellagio, Piave Stravecchio & Italian White Truffle Honey, Walnuts, Soft Dried Tart Cherries, Charred Rosemary
White Wine: Diamont Liquide:
Depulis 1711, Pierre Arnold Viticulteur, Alsace (Francia)
2.
Grilled Head On Prawns, Lemon
3.
Roast Delicata Pumpkin with Cinnnamon, Turmeric, Quinta Luna Sicilian EVOO, Sea Salt, Fresh Black Pepper, Crunchy Pumpkin Seeds
Red Wine: Vino da Sete:
Imbottigliato da Tenuta il Nespolo Moasca (Italia)
4.
Meat Hook Slab Bacon, Heirloom Tomato, Red Onion
5.
Carrot, Cabbage and Kimchi Salad
6.
Steak and Potatoes: 85 Day Specialty Dry Aged Bone In NY Strip Steak (Tiffany's Farm), Port- Wine Demi Glace, Potato Fondant.
7.
Mace Cake with Pepper Jelly Gelato Flying Canoe Bourbon Barrel Aged Maple Syrup and Orange Caramel
Cordial: Carajillo
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
10/13/23
Private Event
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
1.
Grilled Head On Shrimp / Prawns
2.
Salad: Carrot, Cabbage & Kimchi Salad
4.
Mashed Potato Brulé with A2A2 Guernsey Butter, Scallions and Fresh Herbs
5.
52 Day Specialty Dry Aged Bone In NY Strip Steak, Jus, Butter, & Wine Demi glace
6.
Mace Cake with Pepper Jelly Gelato, Cajeta
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
5/20/23
“Barbecue Italiana a Legna” (Wood Fired Italian Bbq)
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
0.
Aperitivo: Berto Bitter Spritz: Berto Bitters, Cara Cara Orange, Sparkling. Low proof, bitter, refreshing yet complex. Product of Italia
1.
Panini: House-made Focaccia, Fried Mortadella, Stracciatella, Italian White Truffle Honey Drizzle, Baby Arugula, Pecorino, Black Pepper, Limone, Mozzarella Stuffed Fiore di Zucca Fritters
Wine pairing for course 2 & 3: mas Coutou Couleurs Reunies (2021, Francia)
A juicy, crunchy, rustic red perfect with red meat. A field blend of grapes nobody’s ever heard of. Translates to “Colors gathered at Mas Coutelou)
2.
Colatura-Butter Smash Sliders: Wood Fired Sliders: Meat Hook Dry Aged Grass Fed Beef Blend, Onions, American, Dill Chip, Heinz K, on Martin Potato Bun (toasted w/ house-made cornichon Dijonaise)
3.
Bistecca: Specialty Cultured 45 Day Dry Aged NY Strip, Potato Pavè
Wine pairing course 4: Fatalone Puglia Primitivo Teres (2021 Puglia, Italia)
Super traditional primativo, direct press maceration (not on the skins) made from secondary estate fruit. After this old school winery harvests their main crop, this wine is produced from a “bumper crop.” Fresh, casual spring/summer juice, light minerality.
4.
Pasta: Caserecci di Gragnano, Funghi Al Vino Bianco: Funghi, Sage, A2A2 Guernsey Butter, Zucchini, Yellow Squash, Black Peppercorn Pecorino, Parsley/Basil Green Sicilian EVOO
Wine pairing course 5: XIC Pronounced “Chic” (2021, Spagna)
Agusti Torello Mata Pendes Xarel Lo Xic: Salty, coastal, flinty minerality, light and crushable.
5.
BBQ Pork Belly: Cotiche Mojo Glazed Charcoal Smoked Heritage Pork Belly with Crispy Crackling (Cotiche/Chicharròn), Asparagi al Limone
6.
Dolce: Sicilian Olive Oil Cake, House-Made Strawberry-Madagascar Vanilla Gelato, Sicilian Candied Lemon Peels, Cafè Napoletana Fossato (Espresso Beans, brewed in La Cuccuma)
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
1/8/23
Private Event
*Boutique
/
Biodynamic
/
Living Wine Pairings curated by Anthony Mangicapra (Duke's Liquor Box, Greenpoint)
0.
Aperitivo: Bordiga Bitter Spritz, Arancia (Bordiga bitter, sparkling, orange)
1.
Grilled (She Wolf Bakery) “Sesamiche” Sourdough: A2A2 Guernsey Butter, Cypress Black Sea Salt, Tellagio, Pecorino Toscano, Piave Stravecchio & Italian White Truffle Honey, Walnuts, Soft Dried Tart Cherries, Charred Rosemary
Wine pairing - Domaine Desire Petit Tribu'lles Petnat
Naturally sparkling Chardonnay from a 75 year old family estate, with winemaking roots that date back to 1657. Secondary fermentation takes place in the bottle. an absolute shop favorite. Think of drinking bubbly, over ripe pineapple, complete with that sizzle.
Carta Di Cetriolo (Paper Cucumber), Crisped Potato Pàve, Whipped Cultured Crema, Chives & Scallion, Sicilian Caperi, Dill, Everything Blessing
2.
Beet Cured Smoked Wild Atlantic Salmone (Gravlax):
Carta Di Cetriolo (Paper Cucumber), Crisped Potato Pàve, Whipped Cultured Crema, Chives & Scallion, Sicilian Caperi, Dill, Everything Blessing
Wine pairing - Beurer - In Der Luft (In the Air)
Jochem Beurer is a retired BMX turned biodynamic winemaker in Swabia, Germany. A coferment of Riesling, Chardonnay, Gewurztraminer, and probably some other grapes. Bottled, unrefined, and unfiltered. Quaffable would be an understatement.
3.
Agnolotti Del Plin Al Brasato A Brodo, Spinaci Piccoli, (House Made Brodo, Fresh Agnolotti with Braised Veal & Pork, Grand Padano DOP)
(*WINE PAIRING TRANSITION FROM WHITES TO REDS)
4.
Charred White Cabbage Bleu Cheese Wedge: Sopra I Carboni (Over The Coals) Bleu Cheese Lava (House Made With Jasper Hill Bayley Hazen Bleu and Bleu di Buffala Quattro Portoni), Crispy Rendered Italian Pancetta Explosions, Breadcrumb Crunch, Smoked Pomodorino Giallo, Radicchio Rosso Del Veneto (Italy)
Wine pairing - Trediberri - Barbera d'Alba
Farmed in the Roero, and harvested early to preserve acidity. These wines see no oak to soften them out. This is pure, unadulterated Barbera, an example of terroir, and an example of how completely natural winemaking can be elegant and classic. Fresh, bright, with good structure and laser focused acidity.
5.
Smoke-Braised Wagyu Beef Cheek Terrina (Fiamma Baciata): Pickled Shallot & Radish, OG Whole Grain Dijonaise with Cornichon, Toasted She Wolf Bakery Local Butter Brioche, Radicchio Tardivo (Treviso, Italy)
Wine pairing - Mas Coutelou - Quo Qu'il en Goutte (No Matter What)
The Languedoc is a lesser talked about region in France. 1/3 Carignan, 2/3 Syrah, taken from two different vintages. The Carignan is from 2019 and the Syrah is from 2020. These wines are rustic, crunchy, herbaceous, and full of life.
6.
Pianogrillo Sicilian Olive Oil Cake, Grand Marnier, Citrus Compote, Homemade A2A2 Guernsey Vanilla Gelato, Fossato Del Caffè Napoletano (Neapolitan Coffee Moat made with my grandmother’s Neapolitan coffee pot called La Cuccuma Napoletana)
Brandy pairing - Très Pomme Brandy, clear, un-aged, crisp, bright, lively, yet smooth and transcendent.
3/5/22
Private Event
Wood fire grilled Sesame Sourdough Bread,A2-A2 Guernesy butter, Cypress black sea salt, Danish bleu, Walnut, Sour cherry, Dates, Sage. Wine Pairing: Amos Baneres Els Vinyerons, 100% Cava. Xare -lo- floral, flinty minerality, soft tight bubbles, fennel, yeasty, soft texture
1.
Shewolf Bakery "Sesamiche"
Wood fire grilled Sesame Sourdough Bread,A2-A2 Guernesy butter, Cypress black sea salt, Danish bleu, Walnut, Sour cherry, Dates, Sage. Wine Pairing: Amos Baneres Els Vinyerons, 100% Cava. Xare -lo- floral, flinty minerality, soft tight bubbles, fennel, yeasty, soft texture
Tuscan Kale, Romano, Soft Boiled Heritage egg, Sicilian EVOO, Aceto di Vino Rossa, Nettuno Alici Sicilian Anchovies, Colatura, Homemade Croutons
2.
Caesar Salad
Tuscan Kale, Romano, Soft Boiled Heritage egg, Sicilian EVOO, Aceto di Vino Rossa, Nettuno Alici Sicilian Anchovies, Colatura, Homemade Croutons
Imported Cannellini Beans, Heritage Chicken Brodo, Parmigiano Reggiano, Pianogrillo EVOO, Sicilian Sea Salt, Scallions, Al Dente Tofe. Wine Pairing: Cascina Degli Ulivi Spileciemente, 100% Cortese. Rustic, snappy, tart, lively, high tone acidity, zesty, herbaceous
3.
Escarole Soup
Imported Cannellini Beans, Heritage Chicken Brodo, Parmigiano Reggiano, Pianogrillo EVOO, Sicilian Sea Salt, Scallions, Al Dente Tofe. Wine Pairing: Cascina Degli Ulivi Spileciemente, 100% Cortese. Rustic, snappy, tart, lively, high tone acidity, zesty, herbaceous
Organic Lamb Shank, Jus, Creamy Polenta, Homemade Brodo, Delicata Squash, Roasted with Maple, Cinnamon, Curry, Sicilian Sea Salt, Black Pepper. Wine Pairing: Burzi Langhe Nebbiolo Runcaja, 100% Nebbiolo. Young vines, velvety, firm tannins, lilac, carbon
4.
Port Wine Braised Organic Lamb Shank
Organic Lamb Shank, Jus, Creamy Polenta, Homemade Brodo, Delicata Squash, Roasted with Maple, Cinnamon, Curry, Sicilian Sea Salt, Black Pepper. Wine Pairing: Burzi Langhe Nebbiolo Runcaja, 100% Nebbiolo. Young vines, velvety, firm tannins, lilac, carbon
Tres Leches, Fresh Whipped Cream, Mango, Raspberry, Pomegranate, Blueberry, Mint. Wine Pairing: Karim Vionnet Grabuge, 100% Gamay. Fruity, low ABV 8%, slightly sweet, bubbly, crushable
5.
Tres Leches
Tres Leches, Fresh Whipped Cream, Mango, Raspberry, Pomegranate, Blueberry, Mint. Wine Pairing: Karim Vionnet Grabuge, 100% Gamay. Fruity, low ABV 8%, slightly sweet, bubbly, crushable
Summer '21
(Multiple Events)
Button Mushrooms, Pianogrillo EVOO, Sicilian Sea Salt, Aleppo, Lemon Zest, Scallion, Charred Rosemary, Pignoli, Aceto di Vino Rosso
1.
Mushroom Carpaccio
Button Mushrooms, Pianogrillo EVOO, Sicilian Sea Salt, Aleppo, Lemon Zest, Scallion, Charred Rosemary, Pignoli, Aceto di Vino Rosso
Panelle (chickpea polenta), Corbarino Tomatoes, Cerignola Olives, Sicilian Capers, Herbs, Colatura, Parmigiano
2.
Panelle Puttanesca
Panelle (chickpea polenta), Corbarino Tomatoes, Cerignola Olives, Sicilian Capers, Herbs, Colatura, Parmigiano
Artichoke Brodo, Cannellini, Escarole, Mushroom, Scallion, Parmigiano, Lemon
3.
Escarole Soup
Artichoke Brodo, Cannellini, Escarole, Mushroom, Scallion, Parmigiano, Lemon
Free Range Organic Chicken, Piccata Sauce, Homemade Sugo, Sicilian Capers
4.
BBG Smoked Chicken Piccata
Free Range Organic Chicken, Piccata Sauce, Homemade Sugo, Sicilian Capers
Vanilla Gelato, Pianogrillo EVOO, Balsamo Saba, Sicilian Sea Salt, Fresh Cherry
5.
Homemade Gelato
Vanilla Gelato, Pianogrillo EVOO, Balsamo Saba, Sicilian Sea Salt, Fresh Cherry
2/1/20
Private Event
1.
Roasted Cauliflower, Aleppo, Espelette, Pianogrillo
2.
Crostini, Giardiniera, Auricchio, Ciliegine
3.
Wagyu Beef Cheek Terrine, Smoke-Braised Over Texas Post Oak, Flame Crisped
4.
Italian Brodo, Pastina, Uovo
5.
Tuna Carpaccio, Finocchi è Fagioli (Cannellini) Citrus, Sage, Dill, Capers, Olives, Berries, Pomegranate
6.
Red Wine Braised Wagyu Chuck Short Rib, Polenta,, Mushroom Conserva, Chives (Directly from the playbook of Thomas Keller)
7.
House made Pistacchio Gelato (Marco Colzani Pistacchi), Biscotti al Burro
1/25/20
BMSC Extended Holiday Event
Wine Curated by Wall Street Journal Wines
1.
Roasted Cauliflower, Aleppo, Espelette, Pianogrillo
2.
Crostini, Giardiniera, Auricchio, Ciliegine
3.
Italian Brodo, Pastina, Uovo, Parmigiano, Spinaci Piccoli
4.
Tuna Carpaccio, Finocchi è Fagioli (Cannellini) Citrus, Sage, Dill, Capers, Olives, Berries
5.
Red Wine Braised Wagyu Chuck Short Rib, Peasant Mashed Potato, Mushroom Conserva, Chives (Inspired by the playbook of Thomas Keller)
Double Vanilla, Pianogrillo, Maldon, Biscotto al Burro
7.
House Made Gelato
Double Vanilla, Pianogrillo, Maldon, Biscotto al Burro
11/2/19
Dia De Los Muertos
Wine Curated by Duker Liquor Box
Pico de Gallo, Chips
1.
Calabasitas, Guacamole flight (Traditional, Pomegranate)
Pico de Gallo, Chips
2.
Tacos: Poblano Rajas Con Crema y House made Chorizo with MugiFuji Pork, Crema in fresh Masa Tortillas
3.
Roast Acorn Squash
4.
Smoke-Braised Wagyu Beef Cheek Flautas, Queso Fresco, Crema, Cilantro
5.
Carne Asada: Wood Fire Smoke-Grilled Imperial Wagyu Chuck Flap Tail
Double Vanilla, House made Cajeta, Mexican Jello Flowers
6.
House Made Gelato
Double Vanilla, House made Cajeta, Mexican Jello Flowers
10/5/19
BMSC Returns After Summer: 3 Year Anniversary
Wine Curated by WSJ Wines
Antipasto
Assorted cured meats, cheeses, marinated olives, ciabatta
Pasta
Calamarata Pomodorino Giallo, Basilico, Parmigiano, Pianogrillo EVOO, Sea Salt
Smoke-Braised Wagyu Beef Cheek Terrine
Smoke-braised over Texas Post Oak, Crispy Panko, Nasturtium and Spicy Radish Microgreens, Pickled Beet, Pickled Radish
Italian Brodo
48 Hour Clarified Brodo, Parmigiano, Limone, Fleur de Sel
Wood Fire Smoke-Grilled Wagyu Outside Skirt Steak
All about the steak, the smoke, and that garlic confit oil
House Made Gelato
Double Vanilla, Sea Salt
6/1/2019
Beggars Banquet
Cocktail: Leone Rosso
Tequila Blanco, Lime, Orange, Watermelon, Demerara, Old Bay Rim, Orange Twist
Antipasto
Smoked Wagyu NY Strip Bresaola, Jasper Hill Landaff (Cow Milk Cheese), Spring Koe Gouda (Goat Cheese), Smoked Provolone, Fresh Mozzarella, Fresh Basil, Parmigiano Reggiano, Heirloom Tomato, Vidalia
Parmigiano e Pepe Risotto
Asparagus, Crimini, Littleneck Clams, Seared Sea Scallops, Limone
Wagyu NY Strip Steak
Pave, Chive Flower, Milk & Pepper Corn
Dark Chocolate - Cacao Gelato, Peter Pan Red Velvet Donut
4/27/2019
In Bloom: Cross Culinary Pollination
Roast Pork On A Pretzel
We tried this last time and it was an incredible success. A freshly baked pretzel bun inspired by Kumas Corner in Chicago crossed with my absolute favorite sandwich spot in NYC - Federoff's. This sandwich features an interpretation of Federoff's Roast Pork (Made with Japanese Mugifuji pork shoulder), and sets it up on a freshly baked pretzel roll inspired by Kuma's corner with broccoli rabe florets sauteed with garlic, and Auricchio 2 year extra sharp provolone. The pork is slow roasted for 14 hours and is paired with broccoli rabe sauteed with garlic, and Auricchio 2 year extra sharp provolone cheese. Hot Italian pepper on the side
Franky's Japanese-Jewish Wagyu Brisket, Potato Latke
Wagyu beef brisket inspired by Frankel's in Greenpoint. My dad's name is Frank, so this is named after him, but this is definitely a nod to Frankel's brisket recipe, made with the finest Japanese Wagyu beef. Served with Potato Latke, Creme Fraische Crema, Dill
Arugula Microgreen Salad
Freshly picked Arugula microgreens, Pianogrillo EVOO, Allegrini Aceto Di Vino Rosso, Saba, Parmegiano
Tofe Malone: Tofe Faella Limone, Sautéed Ramps, Toasted Panko
Inspired by a guy I look up to named Frank Prisinzano, the executive chef and owner behind the Italian restaurants Frank, Lil’ Frankie’s, and Supper in New York City. I'm taking elements of his famous Spaghetti Limone, and riffing off of it with what's in season (And my mother's breadcrumb recipe.. but using panko instead). This is basically the Spaghetti LImone recipe with a different noodle (Calamarata Semolina di Gragnano), sautéed fresh ramps, panko with Parmegiano, Romano and spices, flame kissed for a crunchy toasted top
Paulie Gee's Hellboy Meets Dark Chocolate - Cacao Gelato
My dark chocolate - cacao gelato is a force to be reckoned with. Imagine it with crumbled pretzel, drizzled with Mike's Hot Honey. This recipe is also inspired by one of our beloved diners, Jessica Bader. Thanks Jessica!
RED AND WHITE WINE SELECTION
CURATED BY WALL STREET JOURNAL WINE
3/30/2019
Out Like A Lion
Torta Di Cavolfiore
A light, savory, supple cake made with cauliflower, leek, rosemary, parmesan, aleppo, arbol, EVOO, Fleur de sel
Roast Pork On Pretzel
14 hour slow roasted Mugi Fugi pork shoulder, Auricchio 2 year aged extra sharp provolone, broccoli rabe florets sautéed with garlic, served on a hot freshly baked pretzel bun. A nod to Federoff's - quite possibly the best sandwich shop in Brooklyn.
Arugula Salad
Walnuts, Papitas, Pickled Ramps, Pianogrillo EVOO, Aceto Di Vino Rosso, Saba, Parmesan
Gemelli di Gragnano con Marinara é Salsiccia
John's classic marinara on Gemelli with Pianogrillo EVOO, freshly picked basil, parmesan, black pepper, House made spicy italian Sausage
Ossobucco alla Milanese con Wagyu
Wagyu beef shanks slow braised with battuto, house made wagyu brodo di carne, tomato served with farro, pan sauce
House Made Dark Chocolate - Cacao Gelato
Cacao nibs, Marco Colzani Pistacchi della Sicilia, Chili Pepper, Maldon, Mint
2/23/2019
Water For Maya (A Menu Inspired by artist Stan Brakhage)
Focaccia con Salsiccia, Pepe è Cippola
A.K.A. Freshly baked Saltie Focaccia, Mozzarella, Pecorino Romano, with house made Mugi Fugi Spicy Italian Sausage, Pepper and Onion.
Roasted Chicken Thigh
Crispy Skin, Herbs, Brodo Di Carne, Asparagus, Aleppo
Winter Root Vegetables
Butter and Citrus Glazed Carrot, Beet, Yogurt, Saba, Walnut
A gorgeous, dome shaped Raviolo housing a wreath of Ricotta, Romano, and Sautéed Baby Spinach, Fresh Egg Yolk nested within. Served with Brown Butter Morel Mushroom Sauce, Shaved Black Truffle Pepperoni
San Domenico Uovo In Raviolo
A recreation of the signature dish of chef Valentino Marcattilii (San Domenico, SD26)
A gorgeous, dome shaped Raviolo housing a wreath of Ricotta, Romano, and Sautéed Baby Spinach, Fresh Egg Yolk nested within. Served with Brown Butter Morel Mushroom Sauce, Shaved Black Truffle Pepperoni
Wagyu Boneless Short Rib (Snake River Gold Label)
Braised in Organic California Red Wine, Pave, Sour Cream, Dil, Crimini Cap
Dark Chocolate - Cacao Gelato
Cacao Nibs, Maldon, Rose, Orange
1/26/2019
Return To The Moon (Gluten Free Menu)
Sicilian Haddock Brodetto
Fresh Haddock (From Greenpoint Fish And Lobster), San Marzano Tomatoes, Garlic, Onion, Celery, Carrot, Diced Potato. Imported Italian Capers, Black Olives
Chicken Consommé
Clarified Chicken Brodo, Baby Spinach, Bunashimeji Caps
Fagioli è Finocchi
Cannellini, Mirepoix, Fennel, Celery, Sage, Dill, Grey Squash, Zucchini
Roman Gnocchi Puttanesca
Cece Polenta Gnocchi, Piennolo del Vesuvio (Rosso), Pomodorino Giallo, Garlic, Fresh Herbs, Sicilian Olives, Kalamata Olives, Italian Capers
Wagyu Boneless Short Rib (Snake River Gold Label)
Braised in Organic California Red Wine, Garlic, Onion, Carrot and celery, with Flower Shiitake, Fondant Potato (Seared in duck fat, braised in Brodo Di Carne), Sour Cream, Dill
Dark Chocolate Cake, Vanilla - Hibiscus Gelato
1/12/2019
Private Event
Fresh Baked Foccaccia
Fresh Mozzarella (From Casa Della Mozzarella), Pecorino Romano, Pomodori Secchi (Maida, Calabria), Pianogrillo EVOO, Maldon
Winter Pumpkin Soup
Butternut & Acorn Squash, Tumeric, Ginger, Butter, Onion, Nutmeg, Star Anise, Allspice, Cinnamon, Clove, Tahitian Vanilla Bean, Hibiscus, Citrus
Tuna Carpaccio
#1 Sashimi Grade Tuna (From Greenpoint Fish And Lobster), Fennel Pollen, Dill, Cannellini, Fresh Vegetable Brodo, Orange, Salt
Steamed Littleneck Clams And Linguini
(From Greenpoint Fish And Lobster), Linguini Di Gragnano, Sautéed Rainbow Chard
Wagyu Boneless Short Rib (Snake River Gold Label)
Braised in Cabernet Sauvignon, with Flower Shiitake, Potato Pave, Sour Cream, Dill
Homemade Sicilian Pistacchio Gelato
AND a Birthday cake for our friend Kristy Fitzgerald (made by Empire Cake NYC)
12/01/2018
The BMSC Christmas Holiday Spectacular featuring the Rockettes
Artichoke Soup
Heart of Artichoke Parmesan brodo, lemon, cannellini
Demi-glace, Bunashimeji Mushroom
Homemade Braised Wagyu Beef Cheek Ravioli
(crafted from Rimicinata Cuore Sicilian Flour)
Demi-glace, Bunashimeji Mushroom
Sautéed Romanesco Cauliflower
Lemon, EVOO, Fleur de Sel
Wagyu Bresaole Arancini
fresh pomodorino giallo sauce
A5 Miyazaki Gyu Ribeye Crown Steak
potato pave, garlic thyme butter
Homemade Maple Walnut Gelato
10/20/18
The Butcher's Banquet - Our 2 Year Anniversary
Homemade RavioliWith Ricotta, Mozzarella, Parmesan and Romano
With fresh house made Mugi Fuji Sweet & Spicy Italian Sausages, Classic Marinara
Fall Acorn Squash, Apple Butter, Toasted Pumpkin Seeds
Slow roasted squash, brown sugar, sea salt, butter, spice.
Wagyu Hanger Steak, Soubise
Brussels Sprouts and Lemon
Lentil Soup
Fall vegetables, Crimini and Enoki Mushrooms in Brodo di Carne, Fresh Baked Focaccia
Homemade Pistacchio Gelato with Sicilian Pistacchio
9/29/18
Havana Moon - A Cuban Inspired Supper Club
Flame kissed A5 Wagyu Ribeye Crown
on charred rice
Stewed Greens
Soft Cannellini, Vegetable Broth
Langoustines
Littleneck clams, Seafood Broth
Spaghetti Bagna Cauda
Cubano Sandwich
Fresh baked Focaccia, cuban braised MugiFuji Pork Shoulder, Fresh Ham, Baby Swiss, Grain Mustard
Ensalata de Frutas con Chili
Wagyu Prime Rib
Roast Peach Anise Hyssop Ice Cream
7/14/18
Yacht Rock (Special Thanks to DJ ToastPoncho)
Imported A5 Kobe Wagyu Sushi
Flame Kissed Imported A5 Yamakaki Gyu Ribeye Crown, Charred Rice, Homemade Kimchi, Daikon, Ponzu, Wasabi, Pickled Ginger, House Pickled Ramps, Shiso, Tobiko, Yakiniku
Stewed Farm Fresh Yellow and Rainbow Chard
Farm Fresh Garlic, Onion, House Made Chorizo Briased in Wagyu Broth, Steamed Littleneck Clams, Chamomile
Farm Fresh Heirloom Tomato & Housemade Mozzarella
Basil, Real Italian EVOO, Balsamico Di Modena
Homemade Freshly Baked Saltie Focaccia Pizza
Imported Parmesan, Slow Roasted Sun Gold Cherry Tomato, House Made Fresh Mozzarella, Basil, Maldon
True New England Lobster Roll
Lemon, Kewpie, Celery
Semolina Spaghetti
Conserva Oil, Farm Fresh Garlic, Sicilian Anchovy, Parmesan, Parsley, Lemon
A5 Washugyu Fillet Mignon Steaks
Au Jus, Farm Fresh Calabasitas
Fresh Hot House Made Churros with Cinnamon Sugar
Housemade Double Vanilla Frozen Custard, Chocolate Sauce, Rainbow Sprinkles
6/30/18
FUN HOUSE (Coney Island/Lost Boys/ Santa Cruz/Beach Vibes)
Flame Kissed A5 Miyazaki Gyu Wagyu Ribeye Crown
Daikon, Homemade Kimchi, Ponzu, Fresh arden Garlic Scapes
Stewed Yellow and Red Chard & Chioggia Beet Tops
Fresh Garden Garlic, Chamomile Flowers (Paired with Chamomile wine)
Wine Braised Mexican Chorizo Meatballs & Fresh Egg Noodle
Vegetable Parmesan Brodo, Fresh Steamed Littleneck Clams
Broth Blanched Courgette Flowers
Battuto, Ricotta Salata
Seasonal Courgette Caprese Sliders
Homemade Fresh Mozzarella from fermented Milk Curd, Chioggia Beet, Homemade Fresh Baked Saltie Focaccia Muffulletta (Focaccia Recipe by Caroline Fidanza)
A5 Washugyu Ribeye Prime Rib
Fresh Garden Garlic, Charred Rosemary
House Made Frozen Vanilla Custard
Poached Peach, Vanilla Spice Redux, Farm Fresh Sweet Cherry
5/19/18
Jump Into The Fire (A Nilsson Inspired Dinner)
Imported A5 Kobe Wagyu Sushi
Flame Kissed A5 Wagyu Ribeye Imported from Yamazaki, on charred rice, kimchi, daikon, ginger, ponzu, wasabi, pickled ginger, Ramp Root. Topped with house pickled ramps
Ramp Root Reggiano Brodo
Butter Beans, Beet Greens
Homemade Italian 00 Ravioli (with homemade ricotta)
on ramp compound butter, toped with Dandelion Pesto, paired with Dandelion Wine
Oysters Rockefeller
Homemade Fresh Baked Saltie Focaccia Muffulletta (Focaccia Recipe by Caroline Fidanza)
Giardiniera, Imported Salami, Mortadella, Ham, Sharp Provolone, Mozarella
Beet, Cara Cara, Blood Orange Tower
Balsamico Di Modena, True Italian olive oil
A5 Washugyu Prime Rib
Sliced paper thin, torched rosemary
Baked Meringue & Homemade Double Vanilla Frozen Custard
Strawberry Sauce, Fresh Berry
Nothing Lasts Forever
2/17/18
Private Event In Rensselaer, NY
Nothing Lasts Forever
Cocktail: Lunartini
Classic gin or vodka martini with glowing moon rock
Imported A5 Kobe Wagyu Sushi
A5 Wagyu Ribeye Imported from Yamazaki torch seared, charred rice, ponzu, sesame
Fresh Baked French Bread Crostini
with homemade fresh ricotta, toasted pine nuts, basil, lemon, wagyu bresaola
Parmesan Artichoke Brodo,
cannellini, lemon, artichoke hearts
Tagliatelle Puttanesca (Homemade, hand cut)
Homemade Sweet and Spicy Italian Sausage, Pretzel Roll
Sweet and spicy Italian sausage sautéed broccoli rabe florets, imported sharp provolone, homemade fire roasted peppers on a homemade fresh baked pretzel roll
Crisped Brussels Sprouts, Citrus, Wine Redux
2” Tall Cut Washugyu Ribeye
with heirloom tomatoes, torched rosemary
Homemade Stardust Ice Cream
with waning moon black and white cookie, pizzelle
1/20/18
A Trip To The Moon
Savory: Toasted crostini, garlic rub, homemade fresh ricotta whipped with toasted pine nuts, lemon juice and zest, imported Romano, basil, freshly cracked pepper
Crostini 2 ways (Sweet and Savory)
Sweet: Toasted crostini, homemade fresh ricotta, lemon zest, honey
Savory: Toasted crostini, garlic rub, homemade fresh ricotta whipped with toasted pine nuts, lemon juice and zest, imported Romano, basil, freshly cracked pepper
Homemade Parmesan-Artichoke Brodo
With white moon beans, artichoke heart, sautéed fresh spinach
Homemade Hand Cut Linguine Con Pomodoro
Every element made from scratch except the sharp imported provolone.
Homemade Sweet and Spicy Italian Sausage Slider, House Baked Pretzel roll
with Sautéed broccoli rabe florets, sharp imported provolone, homemade fire roasted cured pepper
Every element made from scratch except the sharp imported provolone.
Charred Snap Peas, Mint Salt, Chili Oil
Imported A-5 Wagyu NY Strip on Sushi Rice
flame charred, and hand cut thin strips of Smoked Wagyu NY Strip Bresaola
2" Tall cut Washugyu Ribeye
Dessert:
Homemade Double Vanilla Stardust Ice Cream, Homemade Red Velvet Moon Pies, Fresh Whipped Marshmallow Meringue, dipped in dark chocolate. All made fresh in house.
Wild Blue Moon: Blanco Tequila, Creme Di Violette, Lemon, Blood Orange Slice
Cocktail:
Aviation Blue Moon: Aviation Gin, Creme Di Violette, Lemon, Blood Orange Slice
Wild Blue Moon: Blanco Tequila, Creme Di Violette, Lemon, Blood Orange Slice
12/16/17
Graceland North: An Elvis Holiday Celebration
1: Lightly Toasted Bruschetta
with lightly marinated tomato basil, buttata
2: Imported Mortadella and Pancetta Wrapped Cheese Tidbits
(French Madagal and Italian Fontina)
3 O'Clock:
Italian Escarole soup with homemade duck broth
4 O'Clock Rock:
Braised wagyu beef cheek homemade ravioli with red wine reduction sauce
5:
Wagyu sushi - 2 pieces A5 Wagyu flame seared with Wasabi, ponzu and furikake. Washugyu tartare nori roll, kewpie, chive and crispy fried imported Italian caper
6:
Southern collard greens with smoked turkey leg
7 O'Clock:
2” tall cut Washugyu ribeye, rustic mashed potatoes and a moat of walnut Holiday gravy
8 O'Clock Rock:
Butter waffle, peanut butter, banana, homemade frozen vanilla custard with MugiFuji bacon sprinkles.
Cocktails:
Warm Graceland Holiday mulled wine
star anise, cinnamon, clove, nutmeg, whole allspice, orange
Kentucky Nutshaker:
Bourbon, Nog, shaved nutmeg, mint
Greenpoint Nutshaker:
Vodka, nog, shaved nutmeg, mint
9/09/17
A Miami Vice themed Supper
Single serve antipasto
Proscuitto, burrata, basil with fig balsamic glaze, house made parmesan crisp served on toasted prosciutto bread
Aperitivo
Gravlax with Arctic Char dry cured with beet juice, radish spirals and house made lemon curd
Aperitivo
Tomatillo chickpea chili with raw cheddar cheese, sour cream, and garden jalapeño and cilantro
Primo
Cuban on house made pretzel roll made with pork butt, ham, swiss cheese, half sour pickles, and dijon mustard
Steak Teaser
Wagyu sushi with sesame oil, ponzu, futokaki, and wasabi. Along with wagyu tartar nori rolls with sesame oil, ponzu, scallion, kewpie and spicy mayo
Intermezzo
Zucchini courgette with house made ricotta, pine nuts, basil, and fleur de sel
Carne
2" tall cut washugyu ribeye steak with house made chimichurri
Dolce
House made key lime pie with avocado, coconut, pecan and dates accompanied by house made cherry ice cream made from ranier cherries, miso, tahitian vanilla, and grass fed organic milk with whip cream.
7/22/17
Godzilla themed Supper
Antipasto
Meat cheese smoked NY strip bresaola, fresh mozzarella, and prosciutto wrapped peaches with mascarpone topped with balsamic fig glaze.
Minestra
Avocado cucumber gazpacho with homegrown jalapeño, sweet onion, garlic, parsley, cilantro, lime, cucumber, scallion, and olive oil
Primo
Pulled BBQ washugyu brisket sliders on pretzel rolls with homemade vinegar slaw and half sour pickle
Intermesso
Cold buckwheat soba noodles with scallion, bean sprout, sesame, ponzu, snow peas, furikake, garnish with colored bell pepper, and red cabbage marinated in rice vinegar
Carne 1
Cherry lemon baby New Zealand lamb Crown roast, broiled wild mushrooms
Special Steak Teaser
Wagyu sushi - imported A5 Japanese NY strip wagyu flash broiled atop sushi rice with ponzu, wasabi, furikake
Carne 11
2" tall cut A5 (0034) washugyu ribeye with homemade pistou
Dolce
Homemade ginger ice cream and green tea broiled cupcakes topped with chocolate ganache – courtesy of Krisin Frank
5/30/17
Bad Mother North – A Schenectady Supper Club
Bevande
World's Greatest Gin & Tonic – gin, cucumber, lime, tonic, pepper & evil.
Antipasto
Fresh peaches with prosciutto, mascarpone and fig balsamic glaze. Prosciutto bread, semolina bread, and breadsticks.
Minestra
Pumpkin soup- yellow and butternut squash, celery, carrot, potatoes, pine nuts, leaks, allspice, Chinese 5 spice, nutmeg and cinnamon.
Primo
Braised washugyu brisket sliders on homemade pretzel bun rolls, Brooklyn pickles, homemade vinegar-pickle slaw, and microgreens.
Intermesso
Fresh pasta from Russo's, with homemade butter tomato sauce, fresh parsley, and Romano cheese.
Special Steak Teaser
Japanese Imported Wagyu New York Strip lightly fried, served on sushi rice with wasabi. Wagyu filet mignon tartar nori rolls with kewpie, wasabi, ponzu, and furikake.
Carne
2" tall cut butcher select washugyu ribeye with homemade pistou
Insalate
Kale Salad – chopped kale, yellow pepper, shallot, orange cherry tomatoes, raisins, sliced almond, cured artichoke hearts, broccoli on a bed of faro rissoto
Dolce
Homemade Double vanilla buttermilk blueberry ice cream topped with fresh whipped cream and pomegranate.
4/29/17
A Feaster Celebration
Bevande
Spring Fling Spritz- Aviation Gin with lime twist topped with club soda.
Antipasto
Imported prosciutto, washugyu bresaola, washugyu salami, fresh mozzarella, caciocavallo, cured black olives, cured artichoke hearts. Fresh olive bread, fresh prosciutto bread and fresh Italian bread.
Aperitivo
Slow roasted leg of lamb sliders on homemade pretzel rolls courtesy of Kristin Frank. Tofu vegetarian sliders on homemade pretzel rolls.
Primo
Confit byaldi with yellow squash, green squash, and plump tomatoes in roast red pepper sauce with tyme and rosemary
Intermesso
Sunchoke soup garnished with nutmeg.
Special Steak Teaser
Japanese Imported Wagyu New York Strip lightly fried, served on sushi rice with wasabi. Wagyu filet mignon tartar nori rolls with kewpie, wasabi, ponzu, and furikake.
Carne
2" tall cut butcher select washugyu ribeye with homemade pistou
Dolce
Strawberry rhubarb ice cream with almond torte both courtesy of Kristin Frank.
3/11/17
Pulp Fiction Night
Bourbon on the rocks
Bevande
Honey Bunny Twist - Plymouth Gin, St. Germain, fresh lemon, twist topped with club soda
Bourbon on the rocks
Antipasto
Imported prosciutto, washugyu bresaola, washugyu salami, fresh mozzarella, caciocavallo, cured black olives, cured artichoke hearts. Fresh Olive bread, fresh prosciutto bread and fresh Italian bread.
"Royale with Cheese" slider (washugyu beef, American cheese, tomato, onion, pickle on homemade pretzel roll) and "Big Kahuna" slider (washugyu beef, Monterey pepper jack, homemade caramelized pineapple teriyaki sauce on homemade pretzel rolls)
Primo
Tasty Burgers on Homemade Pretzel Rolls
"Royale with Cheese" slider (washugyu beef, American cheese, tomato, onion, pickle on homemade pretzel roll) and "Big Kahuna" slider (washugyu beef, Monterey pepper jack, homemade caramelized pineapple teriyaki sauce on homemade pretzel rolls)
Intermesso
"Pot Belly Arancini" (with and without washugyu bresaola), served with fresh pappardelle and homemade butter tomato sauce
Carne
"Douglas Sirk Steak" (burnt to crisp or bloody as hell) wagyu hanger steak on a bed of arugula with salt, pepper, olive oil, lemon, Romano
Special Steak Teaser
"666" Japanese Imported Wagyu New York Strip lightly fried, served on sushi rice AND wagyu filet mignon tartare nori rolls with kewpie, wasabi, ponzu, and furikake
$2" tall cut butcher select "Eye of the Ribeye. The finest, highest grade steak available anywhere, hands down.
Carne II
"The Briefcase"
$2" tall cut butcher select "Eye of the Ribeye. The finest, highest grade steak available anywhere, hands down.
"Untamed Youth" - Mamie Van Doren's Confit Bialdi (a modern spin on ratatouille)
Insalate
"Untamed Youth" - Mamie Van Doren's Confit Bialdi (a modern spin on ratatouille)
"Fabienne's Blueberry Pie"
Dolce
"5 dollar milkshakes served "Martin and Lewis" or "Amos and Andy"
"Fabienne's Blueberry Pie"
3/3/17
Steak For Supper! A Celebration of the birthday of Dr. Seuss
Vodka, Lemon, homemade mint syrup, ginger beer. Served rocks with a mint garnish
Bevande
Yertle The turtle
Vodka, Lemon, homemade mint syrup, ginger beer. Served rocks with a mint garnish
Washugyu bresaola, Prosciutto de Parma. Fresh mozzarella, Romano, Cured Olives, Artichoke and mushrooms, Fresh olive bread and fresh prosciutto bread
Antipasto
Meat and Cheese plate (meat optional)
Washugyu bresaola, Prosciutto de Parma. Fresh mozzarella, Romano, Cured Olives, Artichoke and mushrooms, Fresh olive bread and fresh prosciutto bread
Aperitivo
Green Eggs and Ham: soft boiled egg on a bed of watercress served with homemade pistou and home cured and smoked ham (optional)
Meatless Risotto arancini with homemade butter tomato sauce
Primo
Wagyu bresaola arancini with homemade butter sauce
Meatless Risotto arancini with homemade butter tomato sauce
Insalate
Beet Salad with red israeli couscous, sprouts, feta, and orange balsamic dressing
Washugyu Filet Mignon Tartare Nori rolls with fried capers, wasabi, toasted sesame seeds, scallion and kewpie served with Cold Buckwheat Soba Noodles with cucumber, snow preas, bean sprouts, scallion, toasted sesame and peanut with furikake for our vegetarian diners
Special Steak Teaser & Noo Nooz
Fried thin sliced imported Japanese Wagyu NY Strip on sushi rice with toasted sesame seeds, ponzu, scallion, wasabi
Washugyu Filet Mignon Tartare Nori rolls with fried capers, wasabi, toasted sesame seeds, scallion and kewpie served with Cold Buckwheat Soba Noodles with cucumber, snow preas, bean sprouts, scallion, toasted sesame and peanut with furikake for our vegetarian diners
$2" Tall Cut Wagyu Ribeye
Carne
Steak For Supper!
$2" Tall Cut Wagyu Ribeye
Washugyu Hangar Steak
Roasted Portobello Caps and tempeh Steaks for our vegetarian diners
Carne II
New Zealand Lamb Crown Roast on a bed of quinoa, red, brown, and wild rice
Angel Food cake layered with pomegranate pectin, homemade double vanilla ice cream, homemade whipped cream, coffee and a Nat Sherman
Dolce
The Cat In The Hat
Angel Food cake layered with pomegranate pectin, homemade double vanilla ice cream, homemade whipped cream, coffee and a Nat Sherman
12/28/2016
Hot Toddy- Bourbon and hot cider mulled with orange, lemon, cinnamon, clove, nutmeg, all spice, star anise, and black peppercorn
Bevande
Orange Blossom- Prosecco with a drop of St. Germain and an orange twist.
Hot Toddy- Bourbon and hot cider mulled with orange, lemon, cinnamon, clove, nutmeg, all spice, star anise, and black peppercorn
crispy fried mortadella and home smoked cured bacon with burrata on bruschettini
Antipasto
Bresaola, fresh mozzarella, heirloom tomato, prosciutto, fig, balsamico glaze, salt, pepper, olive oil on toasted olive bread, cured olives,
crispy fried mortadella and home smoked cured bacon with burrata on bruschettini
Crispy roast Pekin duckling with honey molasses glaze
Primo
Crispy roast Pekin duckling with honey molasses glaze
Intermesso
Buckwheat cold sesame noo nooz with cucumber, snow peas, Asian bean sprouts, scallion, toasted sesame and peanut
Washugyu filet mignon tartare rolls with fried capers, wasabi, toasted sesame seeds, sesame and peanut oil, scallion, kewpie, seaweed
Special Steak Teaser
Fried thin slice imported Japanese Wagyu ribeye on sushi rice w toasted sesame seeds, ponzu, scallion, wasabi
Washugyu filet mignon tartare rolls with fried capers, wasabi, toasted sesame seeds, sesame and peanut oil, scallion, kewpie, seaweed
Carne
2" wagyu ribeye and home made pistou
Insalate
Beet Salad with orange balsamic vinegar, sliced cabbage, and feta. Also served- roasted Romanesca cauliflower
Amaro Montenegro and a Nat Sherman
Dolce
Double vanilla homemade ice cream with
Amaro Montenegro and a Nat Sherman
11/18/16
Bevande
House Special Coconut Banger- Lexington whiskey, coconut water and candied ginger
Antipasto
Bresaola burrata fresh mozzarella, Basil, tomato, prosciutto, fig, balsamic glaze, salt, pepper, and olive oil
Minestra
Organic Beef and lamb shepherds pie soup with peas, carrots, garlic, onio,n tomato, potato purée, cabbage, orange, bell pepper, shittake mushrooms, lentils, rosemary, oregano thyme, Salt, pepper, cream, nutritional yeast, braised leg of lamb organic grass fed beef
Primo
New Zealand Lamb Crown Roast with chilled Israeli couscous, lemon, mint, feta
Intermezzo
Braised pork cheek and jowl
Special Steak teaser
Wagyu sushi - imported Japanese wagyu sliced thin, pan seared on sushi rice with ponzu sauce and wasabi
Carne
2" tall cut Washugyu ribeye
Insalate
Beet Salad with candied pecans, walnuts, broiled Romano tomatoes, artichoke hearts, sprouts, orange, balsamic, goat cheese
Dolce
Apple dumplings Ice cream w chocolate vanilla swirl halvah (Puréed sesame seeds sugar mixed chocolate)
Bevande
11/04/16
Bevande
Orange Blossom Spritzer
Prosecco with St. Germain (elderflower liquor) on ice with club soda and an orange twist
Toasted Prosciutto bread with olive oil
Pane e Burro
Italian Breadsticks and toasted Italian bread
Toasted Prosciutto bread with olive oil
Antipasto
Smoked NY strip washugyu bresaola, Burrata, Fresh mozzarella, Black Olives, Cured artichoke hearts, Fresh Tomato and Basil
Aperitivo
Broiled Romano Tomatoes
With butternut squash, grey squash, zucchini and pumpkin drizzled with maple syrup and topped with pine nuts
Minestra
Pumpkin soup
With butternut squash, grey squash, zucchini and pumpkin drizzled with maple syrup and topped with pine nuts
With cilantro, ginger, lime, sesame oil, chili pepper
Primo
Tuna Ceviche in baby romaine gems
With cilantro, ginger, lime, sesame oil, chili pepper
Intermezzo
Breaded and fried Mac and cheese balls served with thin sliced imported Japanese Wagyu ribeye. For vegetarians it will be served with an artichoke heart substitute.
Carne
2" tall cut Wagyu ribeye
Insalate
Beet salad with goat cheese, candied walnuts, baby greens. Served on a bed of quinoa
Dolce
Homemade double vanilla rum ice cream with pumpkin pie crumble and candy apples. Served with fresh coffee and a Nat Sherman.
Digestivo
Amaro Montenegro
10/21/16
Bevande
Chet Baker- Stirred on the rocks, Domenico reserva aged anejo rum, Antica sweet vermouth, house made honey maple syrup and bitters
Antipasto
Meat cheese and crudités, Smoked mozzarella, roasted prosciutto bread, bresaola, crudités featuring farm fresh grey squash, yellow and red peppers, cucumber
Cucumber sprout sashimi rolls Served with Scallion, wasabi, toasted sesame, ponzu and, whipped miso tofu butter blended with diced seaweed
Aperitivo
Roasted bread with Wagyu tartare sashimi rolls
Cucumber sprout sashimi rolls Served with Scallion, wasabi, toasted sesame, ponzu and, whipped miso tofu butter blended with diced seaweed
Minestra
Lemon ginger chicken soup with homemade stock and roasted chicken stuffed with parsley, garlic and lemon. Roasted with paprika. Cooked with red cabbage, chick peas, carrot, celery, parsnip, and chopped leeks
Primo
Cold Buckwheat soba noodles tossed with toasted sesame, peanut oil, fresh sprouts and watercress, diced and deseeded cucumber, red and yellow peppers, snow peas, ponzu, and whipped miso tofu butter blended with diced seaweed
With lemon and mint Marinated in Red wine vinegar onion garlic salt pepper coriander olive oil
Intermezzo
Rack of New Zealand lamb lollipops
With lemon and mint Marinated in Red wine vinegar onion garlic salt pepper coriander olive oil
Special Steak Teaser
Imported Wagyu ribeye sushi seared with sushi rice, wasabi and ponzu sauce
Carne
Tall cut 2" washygyu ribeye
Dolce
Pumpkin pie crumble cupcakes Served with homemade rum & amaro Montenegro pumpkin pie crumble dough vanilla ice cream
9/16/16
Strawberry Basil Tom Collins
Bevande
Cucumber Basil Tom Collins
Strawberry Basil Tom Collins
Bresaola (smoked wagyu NY Strip), fresh mozzarella, burrata and buffala mozzarella
Antipasto
Meat and cheese
Bresaola (smoked wagyu NY Strip), fresh mozzarella, burrata and buffala mozzarella
Wagyu bresaola arancini finished with Italian truffle sea salt and homemade Pomodoro
The infamous john biz Bolognese
/
ragu with Ibérico pork braciole. A recipe that has been honed and perfected for over 25 years
Primo
Grandma Bisignano's Homemade ravioli with fresh ricotta, fresh mozzarella and romano.
The infamous john biz Bolognese
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ragu with Ibérico pork braciole. A recipe that has been honed and perfected for over 25 years
Intermezzo
Fresh, tender chilled artichoke with olive oil and lemon
Special Steak Teaser
Imported Japanese wagyu ribeye served medium rare
Carne
Tall cut 2" wagyu ribeye seared to perfection
Insalate
Sprouts, baby arugula, cucumber, Walnut,crumbled Parmesan. Olive oil and glaze with Aceto Balsamico Di Modena with fig
Dolce
Hand made buttermilk vanilla ice cream served in a moat of fresh coffee topped with Amaro Montenegro.