Dinner Menu

Wednesday, October 16th, 2019

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Smaller Plates

12.

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 or Steelhead Mousse, pickles and toasts

Marinated Six Mates Shrimp, W.R. daikon, Thai basil, lime, soy and pepitas

Rosemary Chicken Croquettes, zucchini jam, young lettuces

Goat Cheese + Black Truffle Grits, blistered turnips, greens, black pepper

Beef and Butternut Chili, brined jalapeno sour cream, scallion

Young Lettuces 8.

BMB toasts 3.

Next            

18.

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

Blue Star Crab Cake

cauliflowers, saffron beurre blanc, artichoke and red pepper                  24.

Bratwurst

sauerkraut, cabbage, curry vinaigrette, crumble fries                               20.

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, carrots, peas from the freezer                        28.