Dinner Menu

Saturday, October 5th, 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, pepperoncini

Blistered Cauliflower, roasted tomato, turmeric vinaigrette, 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, kohlrabi, cayenne

BMB toasts 3.



Spaetzle, pork confit, mustard and pickles 

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

Linguini, black olive “porto”-nesca, goat cheese, parsley


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                                                    22.

24 Hour Cured Center Cut NY Strip (10oz)

marrow wilted spinach, roasted onion, crumble fries and crimini              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