Dinner Menu

Saturday, October 12th, 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, greens, black pepper

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, roasted pears, turnips, apple cider gastrique


Larger Plates

Six Mates Shrimp

tomato braised kale, artichoke and zucchini                                           25.

Half “Roasted” Joyce Farm Chicken

white beans, broccoli raab, orange – 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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.