Dinner Menu

Friday, October 4th, 2019

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Smaller Plates


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


Larger Plates

Steelhead Cake

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.