Dinner Menu

Saturday, September 28th, 2019

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Smaller Plates

12.

Shaved Apples and Beets, walnuts, horseradish, lemon and farro

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

Split Pea + Red Pepper Hummus, toasts + veggies

Blistered Cauliflower, roasted tomato, turmeric mead, young greens

Veal “Nuggets”, arugula and red pepper pesto, pecorino

White Bean Soup, garlic, broccoli raab, chicken, EVOO, crumbs

Slow Poached Egg, Japanese turnips + greens, miso, sesame, long pepper

BMB toasts 3.

Next            

18.

Spaetzle, cider braised duck wing, lentils and spiced swiss chard 

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

Blue Star Crab Cake, corn chowder, bacon, watercress and chive

Larger Plates

Scottish Steelhead Trout

tomato braised kale, zucchini, dill                                                          26.

Grassfed Beef Meatballs

wilted spinach, crimini mushrooms, potato, parmesan and porcini           22.

Braised Lamb Shank

curried chickpeas, cauliflower, carrots, mint, sultanas                              28.

Whey Fed Pork Chop

melted cabbage, marinated cabbage, mustards, onion and peas             24.