Dinner Menu

Friday, November 29^th, 2019

Smaller Plates

12.

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.

Next            

18.

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

spaetzle, leg rillette, mustard, melted and pickled cabbages                   24.

Boar, Cranberry and Apple Sausage

Brussels, fingerlings, smoked cranberry and jalapeno jam, celery 22.

Confit of La Belle Farm Duck Leg

spinach, carrot, orange, duck fat fried lentil puree                                   26.

Steelhead Trout

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