Dinner Menu

Saturday, November 9th, 2019

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Smaller Plates

12.

Warm Delicata Squash, lettuces, walnuts, red wine and parmesan

Pear, Golden Beet and Rosemary Soup, chestnut crème fraiche, sumac

R+G Goat Camembert, jams and toasts

Button Mushroom and Buttermilk Pate, pickles, mustard and toast

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

Slow Poached Farm Egg, corned beef hash, chives

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

BMB toasts 3.

Next            

18.

Spaetzle, braised rabbit, carrot and cream

Cauliflower Gratin, peas from the freezer, shoots, rye, comte, black truffle

Butternut Mac and Cheese, shells, NY cheddar, maple crumbs

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

 

Larger Plates

Braised Beef Shortrib

marrow roasted roots, red wine wilted spinach, pickled radish                 28.

Fried Misty Knoll Chicken Thighs

milk poached grits, bacon braised kale, slaw                                          25.

Grilled Six Mates Shrimp

spicy chickpea and squid stew, carrots, orange, fennel and artichoke       26.

Confit of NY State Veal Breast

farro, roasted tomato, green olives and radicchio                                   24.