Thursday, September 5th, 2019
Nancy’s Hudson Valley Sheep Camembert, seasonal garnishes, toasts
Local Tomatoes and Sweet Corn, romaine, buttermilk ranch, croutons
Curried Hummus of Split Peas and Pumpkin Seeds, zucchini, pita
Beef Tartare and Smoked Trout, horseradish, caraway, pickled beets
Marinated Shrimp, five spice carrot puree, thai basil, cilantro and jalapeno
Slow Poached Farm Egg, Italian sausage, farro, braised greens, Parmesan
Albacore Tuna Fritters, lemon, dill, cucumber, feta vinaigrette
BMB toasts 3.
Spaetzle, braised beef “Raymonoff”, pepperoncini, sour cream, black pepper
Portobello Confit, cashew “creamed” brown rice + lentils, yeast, shallot
tomatoes, fennel, lemon, chili, peppers and white bean 32.
Roasted Vermont Chicken Thighs
buttered quinoa, peas, beans, zucchini and roasted garlic 24.
NY State Veal Stew
black olives, sundried tomato, sweet corn, parsley and orzo 26.
Fried Whey Fed Pork Chops
Napa, carrots, scallion, ginger and shoyu 26.
Grilled Center Cut Grass Fed NY Strip (5oz/10oz)
marrow roasted cherry tomatoes, massaged kale, radish 25./38.