Dinner Menu

Friday, October 11th, 2019

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Smaller Plates


Shaved Apples and Beets, walnuts, horseradish, lemon and farro

Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese

Chicken Liver and Almond Pate, pickles, toasts and mustard

Woven Root’s Young Lettuces, zucchini, pepitas, kohlrabi, turmeric vinaigrette

Goat Cheese + Black Truffle Grits, blistered turnips, turnip greens, opal basil

Split Pea and Red Pepper Soup, cauliflower, pepperoncini and sherry

                                                                                    Mixed greens 8.

BMB toasts 3.



Spaetzle, pork confit, mustard and pickles

Butternut Mac + Cheese, shells, NY cheddar, maple crumbs

NEFF Pork Belly, pears, turnips, cider and braised mustard greens


Larger Plates

Scottish Steelhead Trout

tomato braised kale, artichoke and zucchini                                           25.

Half “Roasted” Joyce Farm Chicken

white beans, broccoli raab, orange, chili-carrot puree                             24.

Red Wine Lamb Meatballs

celery root, wilted spinach, fingerlings, Dijon, rosemary                          24.

Braised Beef Short Ribs

mushrooms, French onion, radish, peas from the freezer, cauliflower       28.