Dinner Menu

Friday, October 25th, 2019

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 Smaller Plates

12.

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, corned beef hash, peas from the freezer and shoots

Grilled “Carpaccio” of King Trumpet, cashew, toasted yeast, parsley, radishes

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

BMB toasts 3.

Next            

18.

Spaetzle, pork confit, mustard and pickles

Linguini, “alfredo” of rutabaga, black truffle and pecorino

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.

Cheddar Bratwurst

broccoli raab, turnip, fingerling, celery root, beer and oat cake                20.

 Leg of La Belle Farm Duck Confit

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

Roasted Monkfish

cauliflowers, capers, smoked raisin, spinach and green almond               28.

Grilled Double Cut Lamb Chops (10oz)

chickpeas, carrots, fennel, chili, orange and olive panisse                        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