Boutique Biodynamic Living Wine Pairings curated by Duke’s Liquor Box-

Welcome Cocktail: Berto Aperitivo Spritz, Meyer Lemon

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

Charred Radicchio Veneto, Radicchio Tardivo, Pistou/Caesar Salad, Pullman Sourdough Croutons, Heritage Soft Boiled Egg, Shaved Parmigiano Reggiano, Lime, Espelette

Tuna Carpaccio, Cannellini, Mirepoix, Sage, Cara Cara, Pomegranate, Smoked Trout Roe, Colatura, Fennel Pollen

Fresh Pomodoro (DOP San Marzano), Pianogrillo Sicilian EVOO, Pecorino Romano, Basil Basilico, Sicilia Sea Salt & Black Pepper

tXXXs BBQ Smoked Standing Rib (White Oak), Sage, Mushrooms (Tiffany’s Farm)

Bacon Crusted Bone Marrow, Caviar, Chicharron, Pave, Romanesco, Breadcrumbs

Bistecca con Sugo: 50 Day Dry Aged (White Mold) Ribeye, Beurre Rouge, 9 Year Sugo, Fennel Pollen, Sale Di Chianti (Italia, Dario Cecchini)

Dolce: Pianogrillo Sicilian Olive Oil Cake, Strawberry Pepper Spice Homemade A2A2 Guernsey Gelato,

Boutique Biodynamic Living Wine Pairings curated by Duke's Liquor Box-

Berto Aperitivo Spritz, Meyer Lemon

Grilled (She Wolf Bakery) "Sesamich" and Baguette Sourdough: A2A2 Guernsey Butter, Cypress Black

Grilled Head on Prawns, Lemon

Heritage Turkey Consommé, Tofe Faella, Pianogrillo Sicilian EVOO, Sea Salt, Radicchio Del Veneto & Tardivo

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)

Braised Tuscan Greens: Dandelion, Tuscan Kale, Rainbow Chard, Aglio, Cipolla, Aceto Di Vino Rossa, Quinta Luna Sicilian EVOO, Colatura

Funghi, Vino Bianco, Sage A2A2 Guernsey Butter: Caperi Siciliano, Portobello, Yellow Oyster, Bluefoot

tXXXs BBQ White Oak Smoked Standing Rib Roast Bovino Matura 5 Year Angus/Simmental Heffer (Steve and Wanda Hook's Farm), Patate Pavè

Dolce: Pianogrillo Sicilian Olive Oil Cake, Strawberry Pepper Spice Homemade Gelato

Seasoned Dry Aged Bovina Matura Tallow

Welcome Aperitivo: Berto Spritz

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

Manchuela 2022 (Spagna)

Heritage Turkey Consomme, Tofe Faella, Quinta Luna Sicilian EVOO, Sea Salt, Radicchio Del Veneto & Tardivo

Tuna Carpaccio, Cannellini, Fennel Pollen, Arancia, Pomegranate, Smoked Trout Roe

Carignon Mourvedre, Grenache (Francia)

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)

Braised Tuscan Greens: Dandelion, Tuscan Kale, Rainbow Chard, Aglio, Cipolla, Aceto Di Vino Rossa, Quinta Luna Sicilian EVOO, Colatura

Funghi, Vino Bianco, Sage A2A2 Guernsey Butter: Caperi Siciliano, Portobello, Yellow Oyster , Bluefoot, Romanesco Cauliflower (Italia)

tXXXs BBQ White Oak Smoked Standing Rib Roast Bovino Matura 5 Year Angus/Simmental Heffer (Steve and Wanda Hook's Farm), Patate Al Forno

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)

Struffoli Con Amore Dalla Famiglia Bisignano

Welcome Aperitivo: Cappelletti Spritz

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

Depulis 1711, Pierre Arnold Viticulteur, Alsace (Francia)

Grilled Head On Prawns, Lemon

Roast Delicata Pumpkin with Cinnnamon, Turmeric, Quinta Luna Sicilian EVOO, Sea Salt, Fresh Black Pepper, Crunchy Pumpkin Seeds

Imbottigliato da Tenuta il Nespolo Moasca (Italia)

Meat Hook Slab Bacon, Heirloom Tomato, Red Onion

Carrot, Cabbage and Kimchi Salad

Steak and Potatoes: 85 Day Specialty Dry Aged Bone In NY Strip Steak (Tiffany's Farm), Port- Wine Demi Glace, Potato Fondant.

Mace Cake with Pepper Jelly Gelato Flying Canoe Bourbon Barrel Aged Maple Syrup and Orange Caramel

Private Event

Grilled Head On Shrimp / Prawns

Salad: Carrot, Cabbage & Kimchi Salad

Mashed Potato Brulé with A2A2 Guernsey Butter, Scallions and Fresh Herbs

52 Day Specialty Dry Aged Bone In NY Strip Steak, Jus, Butter, & Wine Demi glace

Mace Cake with Pepper Jelly Gelato, Cajeta

“Barbecue Italiana a Legna” (Wood Fired Italian Bbq)

Aperitivo: Berto Bitter Spritz: Berto Bitters, Cara Cara Orange, Sparkling. Low proof, bitter, refreshing yet complex. Product of Italia

Panini: House-made Focaccia, Fried Mortadella, Stracciatella, Italian White Truffle Honey Drizzle, Baby Arugula, Pecorino, Black Pepper, Limone, Mozzarella Stuffed Fiore di Zucca Fritters

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)

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)

Bistecca: Specialty Cultured 45 Day Dry Aged NY Strip, Potato Pavè

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.

Pasta: Caserecci di Gragnano, Funghi Al Vino Bianco: Funghi, Sage, A2A2 Guernsey Butter, Zucchini, Yellow Squash, Black Peppercorn Pecorino, Parsley/Basil Green Sicilian EVOO

Agusti Torello Mata Pendes Xarel Lo Xic: Salty, coastal, flinty minerality, light and crushable.

BBQ Pork Belly: Cotiche Mojo Glazed Charcoal Smoked Heritage Pork Belly with Crispy Crackling (Cotiche/Chicharròn), Asparagi al Limone

Dolce: Sicilian Olive Oil Cake, House-Made Strawberry-Madagascar Vanilla Gelato, Sicilian Candied Lemon Peels, Cafè Napoletana Fossato (Espresso Beans, brewed in La Cuccuma)

Private Event

Aperitivo: Bordiga Bitter Spritz, Arancia (Bordiga bitter, sparkling, orange)

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

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.

Beet Cured Smoked Wild Atlantic Salmone (Gravlax):

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.

Agnolotti Del Plin Al Brasato A Brodo, Spinaci Piccoli, (House Made Brodo, Fresh Agnolotti with Braised Veal & Pork, Grand Padano DOP)

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)

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.

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)

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.

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)

Private Event

Shewolf Bakery "Sesamiche"

Caesar Salad

Escarole Soup

Port Wine Braised Organic Lamb Shank

Tres Leches

(Multiple Events)

Mushroom Carpaccio

Panelle Puttanesca

Escarole Soup

BBG Smoked Chicken Piccata

Homemade Gelato

Private Event

Roasted Cauliflower, Aleppo, Espelette, Pianogrillo

Crostini, Giardiniera, Auricchio, Ciliegine

Wagyu Beef Cheek Terrine, Smoke-Braised Over Texas Post Oak, Flame Crisped

Italian Brodo, Pastina, Uovo

Tuna Carpaccio, Finocchi è Fagioli (Cannellini) Citrus, Sage, Dill, Capers, Olives, Berries, Pomegranate

Red Wine Braised Wagyu Chuck Short Rib, Polenta,, Mushroom Conserva, Chives (Directly from the playbook of Thomas Keller)

House made Pistacchio Gelato (Marco Colzani Pistacchi), Biscotti al Burro

BMSC Extended Holiday Event

Roasted Cauliflower, Aleppo, Espelette, Pianogrillo

Crostini, Giardiniera, Auricchio, Ciliegine

Italian Brodo, Pastina, Uovo, Parmigiano, Spinaci Piccoli

Tuna Carpaccio, Finocchi è Fagioli (Cannellini) Citrus, Sage, Dill, Capers, Olives, Berries

Red Wine Braised Wagyu Chuck Short Rib, Peasant Mashed Potato, Mushroom Conserva, Chives (Inspired by the playbook of Thomas Keller)

House Made Gelato

Dia De Los Muertos

Calabasitas, Guacamole flight (Traditional, Pomegranate)

Tacos: Poblano Rajas Con Crema y House made Chorizo with MugiFuji Pork, Crema in fresh Masa Tortillas

Roast Acorn Squash

Smoke-Braised Wagyu Beef Cheek Flautas, Queso Fresco, Crema, Cilantro

Carne Asada: Wood Fire Smoke-Grilled Imperial Wagyu Chuck Flap Tail

House Made Gelato

BMSC Returns After Summer: 3 Year Anniversary

Assorted cured meats, cheeses, marinated olives, ciabatta

Calamarata Pomodorino Giallo, Basilico, Parmigiano, Pianogrillo EVOO, Sea Salt

Smoke-braised over Texas Post Oak, Crispy Panko, Nasturtium and Spicy Radish Microgreens, Pickled Beet, Pickled Radish

48 Hour Clarified Brodo, Parmigiano, Limone, Fleur de Sel

All about the steak, the smoke, and that garlic confit oil

Double Vanilla, Sea Salt

Beggars Banquet

Tequila Blanco, Lime, Orange, Watermelon, Demerara, Old Bay Rim, Orange Twist

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

Asparagus, Crimini, Littleneck Clams, Seared Sea Scallops, Limone

Pave, Chive Flower, Milk & Pepper Corn

In Bloom: Cross Culinary Pollination

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

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

Freshly picked Arugula microgreens, Pianogrillo EVOO, Allegrini Aceto Di Vino Rosso, Saba, Parmegiano

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

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!

CURATED BY WALL STREET JOURNAL WINE

Out Like A Lion

A light, savory, supple cake made with cauliflower, leek, rosemary, parmesan, aleppo, arbol, EVOO, Fleur de sel

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.

Walnuts, Papitas, Pickled Ramps, Pianogrillo EVOO, Aceto Di Vino Rosso, Saba, Parmesan

John's classic marinara on Gemelli with Pianogrillo EVOO, freshly picked basil, parmesan, black pepper, House made spicy italian Sausage

Wagyu beef shanks slow braised with battuto, house made wagyu brodo di carne, tomato served with farro, pan sauce

Cacao nibs, Marco Colzani Pistacchi della Sicilia, Chili Pepper, Maldon, Mint

Water For Maya (A Menu Inspired by artist Stan Brakhage)

A.K.A. Freshly baked Saltie Focaccia, Mozzarella, Pecorino Romano, with house made Mugi Fugi Spicy Italian Sausage, Pepper and Onion.

Crispy Skin, Herbs, Brodo Di Carne, Asparagus, Aleppo

Butter and Citrus Glazed Carrot, Beet, Yogurt, Saba, Walnut

A recreation of the signature dish of chef Valentino Marcattilii (San Domenico, SD26)

Braised in Organic California Red Wine, Pave, Sour Cream, Dil, Crimini Cap

Cacao Nibs, Maldon, Rose, Orange

Return To The Moon (Gluten Free Menu)

Fresh Haddock (From Greenpoint Fish And Lobster), San Marzano Tomatoes, Garlic, Onion, Celery, Carrot, Diced Potato. Imported Italian Capers, Black Olives

Clarified Chicken Brodo, Baby Spinach, Bunashimeji Caps

Cannellini, Mirepoix, Fennel, Celery, Sage, Dill, Grey Squash, Zucchini

Cece Polenta Gnocchi, Piennolo del Vesuvio (Rosso), Pomodorino Giallo, Garlic, Fresh Herbs, Sicilian Olives, Kalamata Olives, Italian Capers

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

Private Event

Fresh Mozzarella (From Casa Della Mozzarella), Pecorino Romano, Pomodori Secchi (Maida, Calabria), Pianogrillo EVOO, Maldon

Butternut & Acorn Squash, Tumeric, Ginger, Butter, Onion, Nutmeg, Star Anise, Allspice, Cinnamon, Clove, Tahitian Vanilla Bean, Hibiscus, Citrus

#1 Sashimi Grade Tuna (From Greenpoint Fish And Lobster), Fennel Pollen, Dill, Cannellini, Fresh Vegetable Brodo, Orange, Salt

(From Greenpoint Fish And Lobster), Linguini Di Gragnano, Sautéed Rainbow Chard

Braised in Cabernet Sauvignon, with Flower Shiitake, Potato Pave, Sour Cream, Dill

AND a Birthday cake for our friend Kristy Fitzgerald (made by Empire Cake NYC)

The BMSC Christmas Holiday Spectacular featuring the Rockettes

Heart of Artichoke Parmesan brodo, lemon, cannellini

(crafted from Rimicinata Cuore Sicilian Flour)

Lemon, EVOO, Fleur de Sel

fresh pomodorino giallo sauce

potato pave, garlic thyme butter

The Butcher's Banquet - Our 2 Year Anniversary

With fresh house made Mugi Fuji Sweet & Spicy Italian Sausages, Classic Marinara

Slow roasted squash, brown sugar, sea salt, butter, spice.

Fall vegetables, Crimini and Enoki Mushrooms in Brodo di Carne, Fresh Baked Focaccia

Havana Moon - A Cuban Inspired Supper Club

on charred rice

Soft Cannellini, Vegetable Broth

Littleneck clams, Seafood Broth

Fresh baked Focaccia, cuban braised MugiFuji Pork Shoulder, Fresh Ham, Baby Swiss, Grain Mustard

Yacht Rock (Special Thanks to DJ ToastPoncho)

Flame Kissed Imported A5 Yamakaki Gyu Ribeye Crown, Charred Rice, Homemade Kimchi, Daikon, Ponzu, Wasabi, Pickled Ginger, House Pickled Ramps, Shiso, Tobiko, Yakiniku

Farm Fresh Garlic, Onion, House Made Chorizo Briased in Wagyu Broth, Steamed Littleneck Clams, Chamomile

Basil, Real Italian EVOO, Balsamico Di Modena

Imported Parmesan, Slow Roasted Sun Gold Cherry Tomato, House Made Fresh Mozzarella, Basil, Maldon

Lemon, Kewpie, Celery

Conserva Oil, Farm Fresh Garlic, Sicilian Anchovy, Parmesan, Parsley, Lemon

Au Jus, Farm Fresh Calabasitas

Housemade Double Vanilla Frozen Custard, Chocolate Sauce, Rainbow Sprinkles

FUN HOUSE (Coney Island/Lost Boys/ Santa Cruz/Beach Vibes)

Daikon, Homemade Kimchi, Ponzu, Fresh arden Garlic Scapes

Fresh Garden Garlic, Chamomile Flowers (Paired with Chamomile wine)

Vegetable Parmesan Brodo, Fresh Steamed Littleneck Clams

Battuto, Ricotta Salata

Homemade Fresh Mozzarella from fermented Milk Curd, Chioggia Beet, Homemade Fresh Baked Saltie Focaccia Muffulletta (Focaccia Recipe by Caroline Fidanza)

Fresh Garden Garlic, Charred Rosemary

Poached Peach, Vanilla Spice Redux, Farm Fresh Sweet Cherry

Jump Into The Fire (A Nilsson Inspired Dinner)

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

Butter Beans, Beet Greens

on ramp compound butter, toped with Dandelion Pesto, paired with Dandelion Wine

Giardiniera, Imported Salami, Mortadella, Ham, Sharp Provolone, Mozarella

Balsamico Di Modena, True Italian olive oil

Sliced paper thin, torched rosemary

Strawberry Sauce, Fresh Berry

Private Event In Rensselaer, NY

Classic gin or vodka martini with glowing moon rock

A5 Wagyu Ribeye Imported from Yamazaki torch seared, charred rice, ponzu, sesame

with homemade fresh ricotta, toasted pine nuts, basil, lemon, wagyu bresaola

cannellini, lemon, artichoke hearts

Sweet and spicy Italian sausage sautéed broccoli rabe florets, imported sharp provolone, homemade fire roasted peppers on a homemade fresh baked pretzel roll

with heirloom tomatoes, torched rosemary

with waning moon black and white cookie, pizzelle

A Trip To The Moon

Sweet: Toasted crostini, homemade fresh ricotta, lemon zest, honey

With white moon beans, artichoke heart, sautéed fresh spinach

with Sautéed broccoli rabe florets, sharp imported provolone, homemade fire roasted cured pepper

flame charred, and hand cut thin strips of Smoked Wagyu NY Strip Bresaola

Homemade Double Vanilla Stardust Ice Cream, Homemade Red Velvet Moon Pies, Fresh Whipped Marshmallow Meringue, dipped in dark chocolate. All made fresh in house.

Aviation Blue Moon: Aviation Gin, Creme Di Violette, Lemon, Blood Orange Slice

Graceland North: An Elvis Holiday Celebration

with lightly marinated tomato basil, buttata

(French Madagal and Italian Fontina)

Italian Escarole soup with homemade duck broth

Braised wagyu beef cheek homemade ravioli with red wine reduction sauce

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

Southern collard greens with smoked turkey leg

2” tall cut Washugyu ribeye, rustic mashed potatoes and a moat of walnut Holiday gravy

Butter waffle, peanut butter, banana, homemade frozen vanilla custard with MugiFuji bacon sprinkles.

star anise, cinnamon, clove, nutmeg, whole allspice, orange

Bourbon, Nog, shaved nutmeg, mint

Vodka, nog, shaved nutmeg, mint

A Miami Vice themed Supper

Proscuitto, burrata, basil with fig balsamic glaze, house made parmesan crisp served on toasted prosciutto bread

Gravlax with Arctic Char dry cured with beet juice, radish spirals and house made lemon curd

Tomatillo chickpea chili with raw cheddar cheese, sour cream, and garden jalapeño and cilantro

Cuban on house made pretzel roll made with pork butt, ham, swiss cheese, half sour pickles, and dijon mustard

Wagyu sushi with sesame oil, ponzu, futokaki, and wasabi. Along with wagyu tartar nori rolls with sesame oil, ponzu, scallion, kewpie and spicy mayo

Zucchini courgette with house made ricotta, pine nuts, basil, and fleur de sel

2" tall cut washugyu ribeye steak with house made chimichurri

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.

Godzilla themed Supper

Meat cheese smoked NY strip bresaola, fresh mozzarella, and prosciutto wrapped peaches with mascarpone topped with balsamic fig glaze.

Avocado cucumber gazpacho with homegrown jalapeño, sweet onion, garlic, parsley, cilantro, lime, cucumber, scallion, and olive oil

Pulled BBQ washugyu brisket sliders on pretzel rolls with homemade vinegar slaw and half sour pickle

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

Cherry lemon baby New Zealand lamb Crown roast, broiled wild mushrooms

Wagyu sushi - imported A5 Japanese NY strip wagyu flash broiled atop sushi rice with ponzu, wasabi, furikake

2" tall cut A5 (0034) washugyu ribeye with homemade pistou

Homemade ginger ice cream and green tea broiled cupcakes topped with chocolate ganache – courtesy of Krisin Frank

Bad Mother North – A Schenectady Supper Club

World's Greatest Gin & Tonic – gin, cucumber, lime, tonic, pepper & evil.

Fresh peaches with prosciutto, mascarpone and fig balsamic glaze. Prosciutto bread, semolina bread, and breadsticks.

Pumpkin soup- yellow and butternut squash, celery, carrot, potatoes, pine nuts, leaks, allspice, Chinese 5 spice, nutmeg and cinnamon.

Braised washugyu brisket sliders on homemade pretzel bun rolls, Brooklyn pickles, homemade vinegar-pickle slaw, and microgreens.

Fresh pasta from Russo's, with homemade butter tomato sauce, fresh parsley, and Romano cheese.

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.

2" tall cut butcher select washugyu ribeye with homemade pistou

Kale Salad – chopped kale, yellow pepper, shallot, orange cherry tomatoes, raisins, sliced almond, cured artichoke hearts, broccoli on a bed of faro rissoto

Homemade Double vanilla buttermilk blueberry ice cream topped with fresh whipped cream and pomegranate.

A Feaster Celebration

Spring Fling Spritz- Aviation Gin with lime twist topped with club soda.

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.

Slow roasted leg of lamb sliders on homemade pretzel rolls courtesy of Kristin Frank. Tofu vegetarian sliders on homemade pretzel rolls.

Confit byaldi with yellow squash, green squash, and plump tomatoes in roast red pepper sauce with tyme and rosemary

Sunchoke soup garnished with nutmeg.

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.

2" tall cut butcher select washugyu ribeye with homemade pistou

Strawberry rhubarb ice cream with almond torte both courtesy of Kristin Frank.

Pulp Fiction Night

Honey Bunny Twist - Plymouth Gin, St. Germain, fresh lemon, twist topped with club soda

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.

Tasty Burgers on Homemade Pretzel Rolls

"Pot Belly Arancini" (with and without washugyu bresaola), served with fresh pappardelle and homemade butter tomato sauce

"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

"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

"The Briefcase"

Insalate

"5 dollar milkshakes served "Martin and Lewis" or "Amos and Andy"

Steak For Supper! A Celebration of the birthday of Dr. Seuss

Yertle The turtle

Meat and Cheese plate (meat optional)

Green Eggs and Ham: soft boiled egg on a bed of watercress served with homemade pistou and home cured and smoked ham (optional)

Wagyu bresaola arancini with homemade butter sauce

Beet Salad with red israeli couscous, sprouts, feta, and orange balsamic dressing

Fried thin sliced imported Japanese Wagyu NY Strip on sushi rice with toasted sesame seeds, ponzu, scallion, wasabi

Steak For Supper!

Roasted Portobello Caps and tempeh Steaks for our vegetarian diners

New Zealand Lamb Crown Roast on a bed of quinoa, red, brown, and wild rice

The Cat In The Hat

Orange Blossom- Prosecco with a drop of St. Germain and an orange twist.

Bresaola, fresh mozzarella, heirloom tomato, prosciutto, fig, balsamico glaze, salt, pepper, olive oil on toasted olive bread, cured olives,

Primo

Buckwheat cold sesame noo nooz with cucumber, snow peas, Asian bean sprouts, scallion, toasted sesame and peanut

Fried thin slice imported Japanese Wagyu ribeye on sushi rice w toasted sesame seeds, ponzu, scallion, wasabi

2" wagyu ribeye and home made pistou

Beet Salad with orange balsamic vinegar, sliced cabbage, and feta. Also served- roasted Romanesca cauliflower

Double vanilla homemade ice cream with

House Special Coconut Banger- Lexington whiskey, coconut water and candied ginger

Bresaola burrata fresh mozzarella, Basil, tomato, prosciutto, fig, balsamic glaze, salt, pepper, and olive oil

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

New Zealand Lamb Crown Roast with chilled Israeli couscous, lemon, mint, feta

Braised pork cheek and jowl

Wagyu sushi - imported Japanese wagyu sliced thin, pan seared on sushi rice with ponzu sauce and wasabi

2" tall cut Washugyu ribeye

Beet Salad with candied pecans, walnuts, broiled Romano tomatoes, artichoke hearts, sprouts, orange, balsamic, goat cheese

Apple dumplings Ice cream w chocolate vanilla swirl halvah (Puréed sesame seeds sugar mixed chocolate)

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Prosecco with St. Germain (elderflower liquor) on ice with club soda and an orange twist

Italian Breadsticks and toasted Italian bread

Smoked NY strip washugyu bresaola, Burrata, Fresh mozzarella, Black Olives, Cured artichoke hearts, Fresh Tomato and Basil

Broiled Romano Tomatoes

Pumpkin soup

Tuna Ceviche in baby romaine gems

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.

2" tall cut Wagyu ribeye

Beet salad with goat cheese, candied walnuts, baby greens. Served on a bed of quinoa

Homemade double vanilla rum ice cream with pumpkin pie crumble and candy apples. Served with fresh coffee and a Nat Sherman.

Amaro Montenegro

Chet Baker- Stirred on the rocks, Domenico reserva aged anejo rum, Antica sweet vermouth, house made honey maple syrup and bitters

Meat cheese and crudités, Smoked mozzarella, roasted prosciutto bread, bresaola, crudités featuring farm fresh grey squash, yellow and red peppers, cucumber

Roasted bread with Wagyu tartare sashimi rolls

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

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

Rack of New Zealand lamb lollipops

Imported Wagyu ribeye sushi seared with sushi rice, wasabi and ponzu sauce

Tall cut 2" washygyu ribeye

Pumpkin pie crumble cupcakes Served with homemade rum & amaro Montenegro pumpkin pie crumble dough vanilla ice cream

Cucumber Basil Tom Collins

Meat and cheese

Wagyu bresaola arancini finished with Italian truffle sea salt and homemade Pomodoro

Grandma Bisignano's Homemade ravioli with fresh ricotta, fresh mozzarella and romano.

Fresh, tender chilled artichoke with olive oil and lemon

Imported Japanese wagyu ribeye served medium rare

Tall cut 2" wagyu ribeye seared to perfection

Sprouts, baby arugula, cucumber, Walnut,crumbled Parmesan. Olive oil and glaze with Aceto Balsamico Di Modena with fig

Hand made buttermilk vanilla ice cream served in a moat of fresh coffee topped with Amaro Montenegro.