Dinner Menu

Thursday, September 5^th, 2019

 Smaller Plates

12.

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.

Next            

18.

Spaetzle, braised beef “Raymonoff”, pepperoncini, sour cream, black pepper

Portobello Confit, cashew “creamed” brown rice + lentils, yeast, shallot

Larger Plates

Grilled Swordfish

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.