Saturday, October 19th, 2019
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
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.