Thursday, October 17th, 2019
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, slow poached egg, kale, sumac
Beef and Butternut Chili, brined jalapeno sour cream, scallion
Young Lettuces 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
Blue Star Crab Cake
cauliflowers, saffron beurre blanc, artichoke and red pepper 24.
Grilled Veal + Pork Bratwursts
“creamed“ sauerkraut, curry marinated cabbage, crumble fries 20.
Grilled Whey Fed Pork Chop
white beans, broccoli raab, orange – carrot puree, pecorino 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.