Broadway East has found success with its subterranean lounge (we hear the Post is about to feature BEast in its “Making the Scene” column), but especially after the departure of chef Lee Gross, the food hasn’t managed to lure crowds. That may change now that Gavin Mills, previously a sous-chef at Mas (farmhouse), has been brought on to court discerning carnivores. Although he won’t be using red meat (the veggie burger is the one thing left from the old menu), he’s been given free rein elsewhere, hence appetizers such as coq au vin ravioli similar to the ones at Mas, and entrées such as a roasted Long Island duck breast.
That said, there are still vegan and vegetarian dishes on the menu — “Mas is a very produce-oriented restaurant,” Mills reminds us. “It just puts a lot of meat on top of the produce. I use the same type of techniques, cooking everything very slowly and bringing out the natural flavors of the vegetables.” The chef’s roasted beets topped with an orb of goat-cheese ice cream are a welcome riff on the classic beet salad.
Mills is planning daily specials, and in a week he’ll make a less expensive bar and café menu available in the front room, featuring rustic dishes such as frisée salad with bacon-sherry vinaigrette topped with fried egg. In the meantime, here’s your first look at the new dinner menu, served till 11 p.m. (a limited bar menu will also be available in the lounge till 1 a.m.)
APPETIZERS
Sunchoke Soup … $10
STAR ANISE INFUSED OIL, PARSNIPS CHIPS
Parsnip Veloute … $11
POTATO DUMPLINGS
Wild Arugula Salad … $10
SHAVED FENNEL, SHERRY VINAIGRETTE
Roasted Beet Carpaccio … $12
GOAT CHEESE ICE CREAM , WHITE TRUFFLE VINAIGRETTE,
MICRO BULLS BLOOD SALAD
Winter Vegetable Terrine … $13
PETITE SALAD, PUMPKIN SEED VINAIGRETTE
Wild Striped Bass Crudo … $16
TAMARIND PUREE, MICRO CILANTRO
‘Coq Au Vin’ Ravioli … $14
PEARL ONIONS, WILD MUSHROOMS
CASUAL FARE
Daily Organic Pizzette … $13
MOZZARELLA, WILD MUSHROOM, ARUGULA, TRUFFLE SALT
B.east Veggie Burger … $14
TILAMOOK CHEDDAR, BEAST FRIES
ENTRÉES
Homemade Potato Gnocchi … $20
ROASTED GARLIC CREAM, WILTED ARUGULA, PEARL ONIONS
Root Vegetable Tagine … $21
COUS COUS, PRESERVED LEMONS, HARISSA
House Smoked Tofu Roulade … $21
WILD MUSHROOM TEA, PORCINI OIL
Pan Roasted Wild Striped Bass … $29
YELLOW CARROT PUREE, FINGERLING CONFIT, ROASTED CAULIFLOWER
Pan Seared Monkfish Medallions … $28
WATERCRESS SPAETZLE, TOMATO CONFIT, SAFFRON FOAM
Roasted ‘Bell Rouge’ Chicken … $25
CHESTNUT STUFFING, BRAISED RED CABBAGE, ROASTED PARSNIPS
Roasted Long Island Duck Breast … $28
BUTTERNUT SQUASH, GLAZED TURNIPS, RUTABAGA PUREE
GREENMARKET VEGETABLES … $6
ARUGULA SAUTE
SWEET CARROT PUREE
BRAISED RED CABBAGE
FINGERLING POTATOES
GLAZED TURNIPS
ROASTED PARSNIPS
