Thursday, November 21st, 2019
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.
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
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.