Dinner Menu

Thursday, December 26th, 2019

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Smaller Plates


Fried Brussels Sprouts, endive, celeries, blue cheese, bacon, walnuts and chive

Dad’s Apple Salad, peanuts, hazelnuts, currants, maple and sage

Roasted Beets and Butternut, chopped spinach, matzo croutons, yeast

Pineapple Crushed Sweet Potato, chipotle, kohlrabi, pepitas, Blue Star crab

R+G Goat Camembert from Troy, NY, almost savory “jams” and toasts

Portobello and Swiss Cheese Croquettes, French onion gravy (not vegetarian)

Slow Poached Egg, white beans and turkey confit

Red Pepper and Split Pea Soup, cauliflower

BMB toasts 3.



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

Farfalle, braised beef “Raymondoff”, sour cream, pepperoncini


Larger Plates

 Petite Filet of Idaho Trout

white root, leek and dill “chowder”, Brussels, orange


Shoyu Roasted Pork Shoulder

fried rice, cinnamon, star anise and garlic


Beer Battered Butternut

maitake mushrooms, peas from the freezer, malt, brown butter and kale


Boar and Cranberry Sausages

 spaetzle, sauerkraut, mustard, celery and apple


Grassfed Skirt Steak

kimchi, shrimp and potato hash, spicy carrots