Dinner Menu

Wednesday, November 27th, 2019

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Smaller Plates


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

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

R+G Goat Camembert, jams and toasts

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

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

“Fondue” of Swedish Turnip + Swiss Cheese, peas, curry and kohlrabi

Soup of Potato, Parmesan and Black Truffle, more potato and Parmesan 

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

BMB toasts 3.



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

Penne, marinara of veal pancetta and tomato, pecorino

Charred Confit of Portobello, cashew creamed kale, crimini, toasted yeast


Larger Plates

Organic Turkey Schnitzel

Brussels, spaetzle, leg rillette, smoked cranberry and jalapeno jam          24.

Schaller and Weber Bratwursts

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

Confit of La Belle Farm Duck Leg

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

Steelhead Trout

beech mushrooms, daikon, pok choi, sesame rice croquettes, soy broth  26.