Dinner Menu

Saturday, October 26th, 2019

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Smaller Plates

12.

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

Roasted Pears and Delicata, lentils, lettuces, red wine, pepitas

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

Chicken Liver and Almond Pate, toasts, pickles and mustard

Slow Poached Farm Egg, corned beef hash, peas from the freezer and shoots

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

BBQ’d Short Rib and Mustard Green Tacos, kohlrabi slaw, jalapeno

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

Cheddar Bratwursts

broccoli raab, turnip, fingerlings, celery root, beer + oat “latke”              20.

Roasted Monkfish

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

Breast of La Belle Farm Duck

warm salad of golden beets, frisee, cabbage, apple, sage                       30.

Sole + Artichoke Cake or       Grilled Double Cut Lamb Chops (10oz)

chickpeas, carrots, fennel, chili, orange and olive panisse                        22./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