Dinner Menu

Thursday, October 10th, 2019

share this:

 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, roasted carrots, orange

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.

Confit of La Belle Farm Duck Leg

spiced swiss chard, lentils, ginger, braised wings, apple                          26.

Red Wine Lamb Meatballs

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

24 Hour Cured Center Cut NY Strip (10oz) or Braised Short Ribs

mushrooms, French onion, radish, peas from the freezer, cauliflower       38./28.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA