Dinner Menu

Thursday, November 21st, 2019

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Smaller Plates


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


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.