Saturday, November 9th, 2019
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.
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
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.