Dinner Menu

Friday, November 15th, 2019

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Smaller Plates

12.

Warm Delicata Squash, frisee, walnuts, red wine, gorgonzola

Dad’s Apple Salad, peanuts, hazelnuts, currants, maple and sage

R+G Goat Camembert, jams and toasts

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

Button Mushroom Pate or Veal Rillettes, pickles, mustard and toast

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

Spicy Chili of Sweet Potato, Black Bean and Tortilla, queso fresco, pepitas 

Slow Poached Farm Egg, corned beef hash, chives

BMB toasts 3.

Next            

18.

Spaetzle and Chicken, sage brown butter, lemon, celeriac and parsley

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

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

 

Larger Plates

Roasted Native Flounder

rutabaga puree, dill, celeries, apple, horseradish and rye                        26.

Braised Beef Shortrib

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

Cured Breast of NY State Veal

farro, roasted tomato, green olives and spinach                                      24.

Schaller and Weber Bratwursts

mustard greens and cabbage soubise, fingerling, pickled radish              20.

Leg of La Belle Farm Duck Confit

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