Friday, October 4th, 2019
Shaved Apples and Beets, walnuts, horseradish, lemon and farro
Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese
Split Pea + Red Pepper Hummus, toasts + veggies
Blistered Cauliflower, roasted tomato, turmeric mead, young greens
Veal “Nuggets”, arugula and red pepper pesto, pecorino
Pear, Beet and Watercress Soup, pumpkin seed, crème fraiche, rosemary
Masa Fried Calamari, Ronney Brook buttermilk, cucumber, turnip, cayenne
BMB toasts 3.
Spaetzle, pork confit, mustard and pickles
Butternut Mac + Cheese, shells, NY cheddar, maple crumbs
Goat Cheese Cavatelli, black olive “porto”-nesca, pecorino
tomato braised kale, artichoke and zucchini 22.
Confit of La Belle Farm Duck Leg
spiced swiss chard, lentils, ginger, cider braised wings 26.
Roasted Vermont Chicken Thighs
curried chickpeas, cauliflower, carrots, lime and cucumber 22.
24 Hour Cured Center Cut NY Strip (10oz)
marrow wilted spinach, roasted onion, crumble fries and crimini 38.