Dinner Menu

Thursday, November 21^st, 2019

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

Milk Poached Roasted Garlic “Pudding” black olive tapenade and toasts

Veal Rillettes, pickles, mustard and toast

Pear, Golden Beet and Rosemary Soup, sumac, clove, pistachio buttermilk

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

Slow Poached Farm Egg, Brussels, bacon, parsnip and coffee

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 creamed kale, crimini, toasted yeast

Larger Plates

Roasted Native Flounder

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

Braised Beef Shortrib

red wine, peas from the freezer, shoots, black truffle, potato puree         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.