Dinner Menu

Saturday, December 7th, 2019

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Smaller Plates


Warm Delicata Squash, spinach, 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, fingerlings, sherry

Spiced Lamb Ragout, turmeric couscous, Ronny Brook yogurt

Spicy Woven Roots Butternut Squash Soup, queso fresco, pumpkin seeds

BMB toasts 3.



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

Linguini, button mushroom and porcini crema, Parmesan

Penne, marinara of cured veal and tomato, pecorino

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

Larger Plates

Boar, Cranberry and Apple Sausages

Brussels sprout hash, celeriac, more apples and mustard green chutney


Steelhead Trout Fritters

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


Shoyu Roasted Pork Shoulder

fried rice, cinnamon, star anise and garlic


Cured Eye of Grassfed NY Strip (10oz)

mushroom-swiss croquettes, “Lyonnaise” frisee, roasted radish, thyme


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