Dinner Menu

Thursday, October 17th, 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, slow poached egg, kale, sumac

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.

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.