Dinner Menu
Wednesday, October 16th, 2019
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.