Dinner Menu

Wednesday, December 4th, 2019

share this:

 

Smaller Plates

12.

Warm Delicata Squash

frisee, walnuts, radish, red wine, gorgonzola

Dad’s Apple Salad

peanuts, hazelnuts, currants, maple and sage

R+G Goat Camembert from Troy, NY

almost savory “jams” and toasts

Slow Poached Farm Egg

braised kale, duck confit, fingerling, sherry

Spiced Lamb Ragout

turmeric couscous, Ronny Brook yogurt 

Cream of Cauliflower, Chicken and Macadamia

 peas from the freezer and curry vinaigrette

BMB toasts 3.

Next

18.

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

Linguini, button mushroom and porcini crema, Parmesan

Penne, marinara of veal pancetta and tomato, pecorino

Charred Confit of Portobello, cashew creamed kale, crimini, toasted yeast

Larger Plates

Boar, Cranberry and Apple Sausages

Brussels sprout hash, smoked cranberry, celery and jalapeno jam

22.

Steedhead Trout Fritters

soup of white roots, dill, lentils, spinach and lemon

22.

Shoyu Roasted Pork Shoulder

fried rice, cinnamon, star anise and garlic

24.

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