Thursday, November 7th, 2019
Last of the Season Butterhead Lettuces, red wine, delicata, parmesan
Pear, Golden Beet and Rosemary Soup, chestnut crème fraiche, sumac
R+G Goat Camembert, jams and toasts
W.R. Daikon, spinach “tartare”, sesame, yuzu tobiko, hijiki + scallion dashi
Button Mushroom and Buttermilk Mousse, pickles, mustard and toast
Slow Poached Farm Egg, corned beef hash, pea shoots
Tacos of Sweet Potato “Chorizo”, lime slaw, pumpkin seeds, queso blanco
BMB toasts 3.
Spaetzle, braised rabbit, carrot and cream
Linguini, “alfredo” of rutabaga, black truffle and pecorino
Charred Confit of Portobello, cashew + trumpet “risotto”, toasted yeast
Braised Beef Shortrib
marrow roasted roots, red wine wilted spinach, pickled radish 28.
La Belle Farm Duck Confit
radicchio, carrot and fennel l’orange, duck fat fried lentil puree 26.
chickpeas, olive panisse, artichoke, marinated shrimp and chilies 22.
bacon braised kale, fingerling potatoes, mustard and celeriac 20.