Dinner Menu

Friday, November 1st, 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, sunflower hummus, radishes and lime

Monkfish Roll, malted aioli, celeries, chips, old bay

BMB toasts 3.

Next            

18.

Spaetzle, braised rabbit, carrot and cream

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

Charred Confit of Portobello, cashew creamed kale, toasted yeast

 

Larger Plates 

Cheddar Bratwursts

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

Washington State Steelhead

cauliflowers, capers, spinach, lemon, parsley, smoked raisin                    26.

La Belle Farm Duck Confit

warm salad of golden beets, frisee, radicchio, apple, sage                      26.

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