Dinner Menu

Thursday, October 24th, 2019

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Smaller Plates


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

Roasted Pears and Delicata, beluga lentils, lettuces, sherry, 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

Grilled “Carpaccio” of King Trumpet, cashew, lemon, parsley and radish

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

BMB toasts 3.



Spaetzle, pork confit, mustard and pickles

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

Charred Confit of Portobello, braised sunflower seeds + kale, white balsamic 

Larger Plates

BBQ’d Grassfed Shortrib Sandwich

grilled onion, kohlrabi slaw, ciabatta, delicata “fries”                              20.

Leg of La Belle Farm Duck Confit

golden beets, frisee, cabbage, apple, sage and cider vinegar                  26.

Six Mates Shrimp

cauliflowers, artichoke hearts, saffron beurre blanc, pea shoots               25.

Grilled Double Cut Lamb Chops (10oz)

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