Dinner Menu
Wednesday, December 4th, 2019
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