Dinner Menu

Friday, November 8th, 2019

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Smaller Plates

12.

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

Spinach “Tartare”, W.R. daikon, sesame, yuzu tobiko, hijiki + scallion dashi

Button Mushroom and Buttermilk Pate, pickles, mustard and toast

Slow Poached Farm Egg, corned beef hash, pea shoots

Steelhead Fritters, malt, dill, celery, sunflower

Tacos of Sweet Potato “Chorizo”, pumpkin seeds, queso fresco, jalapeno

 

BMB toasts 3.

Next            

18.

Spaetzle, braised rabbit, carrot and cream

Linguini, “alfredo” of rutabaga, black truffle and pecorino

Charred Confit of Portobello, cashew + trumpet “risotto”, toasted yeast

 

Larger Plates

 

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.

Grilled Six Mates Shrimp

spicy chickpea and squid stew, olive panisse, pickled artichoke               26.

really good Bratwursts that we did not make

bacon braised kale, fingerling potatoes, mustard and celeriac                 20.

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA