Dinner Menu

Wednesday, November 13th, 2019

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Smaller Plates

12.

Warm Delicata Squash, lettuces, walnuts, red wine and parmesan

Pear, Golden Beet and Rosemary Soup, chestnut crème fraiche, sumac

R+G Goat Camembert, jams and toasts

Shrimp Toast, scallion-sesame cream cheese, pickled daikon, yuzu tobiko

Button Mushroom and Buttermilk Pate, pickles, mustard and toast 

Slow Poached Farm Egg, corned beef hash, chives

Tacos of Sweet Potato “Chorizo”, pumpkin seeds, queso fresco, jalapeno

BMB toasts 3.

Next            

18.

 

Spaetzle and Chicken, sage, lemon, celeriac and parsley

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

Charred Confit of Portobello, cashew + beech “risotto”, toasted yeast

 

Larger Plates

Braised Beef Shortrib

comte + cauliflower gratin, red wine, peas, shoots and black truffle         28.

Cured Breast of NY State Veal

mustard greens, fingerling potatoes, melted cabbage, pickled radish      24.

Leg of La Belle Farm Duck Confit

raddichio, carrot and fennel “l’orange”, duck fat fried lentil puree           26.

Loin of Lamb

farro, roasted tomato, green olives and spinach                                      32.

 

 

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