Dinner Menu

Saturday, November 30th, 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

Soup of White Roots and Leeks, chives, dill, crème fraiche, rye croutons

Spiced Lamb Ragout, turmeric couscous, Ronny Brook yogurt

Cream of Cauliflower, Chicken and Macadamia, peas and curry vinaigrette

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

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

Boar, Cranberry and Apple Sausages

Brussels sprout hash, smoked cranberry, celery and jalapeno jam             22.

Breast of La Belle Farm Duck

Woven Roots carrots, orange, frisee, duck fat fried lentils                        32.

Oil Poached Steelhead Trout

truffled potato and parmesan nage, more potatoes, lemon, spinach        26.