Dinner Menu

Saturday, October 19th, 2019

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Smaller Plates


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

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

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

Peppered 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

Zucchini, Black Truffle and Goat Cheese Croquettes, parsley

BMB toasts 3.



Spaetzle, pork confit, mustard and pickles

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


Larger Plates

Grilled Veal + Pork Bratwursts

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

Pan Roasted Native Flounder

cauliflowers, artichoke hearts, saffron beurre blanc, pea shoots               28.

Grilled Whey Fed Pork Chop

broccoli raab, white beans, lemon, chili, delicata, pecorino and sage       24.

Red Wine Lamb Meatballs or Lamb Chops

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