Dinner Menu

Friday, October 18th, 2019

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Smaller Plates

12.

Shaved Apples and Beets, walnuts, horseradish, lemon and farro

Roasted Pears and Delicata, lentils, young lettuces, white balsamic, pepitas

Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese

Steelhead Mousse, pickles and toasts

Slow Poached Farm Egg, beef braised mushrooms, W.R. daikon, thyme oil

Beef and Butternut “Chili”, brined jalapeno sour cream, scallion, black beans

Chicken croquettes 8.

Young Lettuces 8.

BMB toasts 3.

Next            

18.

Spaetzle, pork confit, mustard and pickles 

Butternut Mac + Cheese, shells, NY cheddar, maple crumbs

Larger Plates

Blue Star Crab Cake

peas from the freezer, carrots, dill and shrimp vinaigrette                       24.

Grilled Veal + Pork Bratwursts

“creamed“ sauerkraut, curry marinated cabbage, crumble fries               20.

Pan Roasted Native Flounder

cauliflowers, artichoke hearts, saffron beurre blanc                                  28.

Grilled Whey Fed Pork Chop

white beans, broccoli raab, bacon, delicata squash, sage, chili, pecorino 24.

Red Wine Lamb Meatballs or Lamb Chops

celery root, wilted spinach, fingerlings, Dijon, rosemary                          24./38.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA