Dinner Menu

Wednesday, September 18th, 2019

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Smaller Plates


Young Lettuces and Beets, apples, balsamic and pumpkin seeds


Romaine, the last tomatoes, black beans, jalapeno, lime, sour cream


Marinated Shrimp, local daikon, sesame miso puree, brown rice, ginger


Four Fat Fowl Stephen’s Cheese, local buttery brie like cow’s milk cheese


Pork Rillettes or Smoked Trout Mousse, pickles, mustard and toast


Tomato and Bacon Soup, smoked grilled cheese, chive and black pepper


Slow Poached Farm Egg, lamb and chickpea hash, spiced 57


Petite Stew of Long Island Squid, Italian sausage, orzo, braised greens


BMB toasts     3.



Spaetzle, chicken paprikash, pepperoncini, sour cream, black pepper

Portobello Confit, macadamia crema, lentils + bitter greens, yeast


Larger Plates


Blue Star Crab Cake

petite soup of corn, celery and dill, sweet peppers + tomato                  18.


Seared Canadian Duck Breast

duck fat fried rice, dandelion greens, scallion, ginger, shoyu                   30.


NY State Veal Stew

olive, sundried tomato, saffron, white beans, carrots, gremolata              24.


Whey Fed Pork Chop Schnitzel

melted cabbage, marinated cabbage, mustards, onion and peas             20.


Grilled Center Cut Grass Fed NY Strip (10oz)

24 hr cure, marrow roasted tomato, kale, crumble fries                          38.