Friday, November 29th, 2019
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
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.
beech mushrooms, daikon, pok choi, sesame rice croquettes 26.