Dinner Menu

Thursday, November 21st, 2019

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Smaller Plates

12.

Warm Delicata Squash, frisee, walnuts, red wine, gorgonzola

 

Dad’s Apple Salad, peanuts, hazelnuts, currants, maple and sage

 

R+G Goat Camembert, jams and toasts

 

Milk Poached Roasted Garlic “Pudding” black olive tapenade and toasts

 

Veal Rillettes, pickles, mustard and toast

 

Pear, Golden Beet and Rosemary Soup, sumac, clove, pistachio buttermilk

 

Spicy Chili of Sweet Potato, Black Bean and Tortilla, queso fresco, pepitas

 

Slow Poached Farm Egg, Brussels, bacon, parsnip and coffee

BMB toasts 3.

Next            

18.

Spaetzle and Chicken, sage brown butter, lemon, celeriac and parsley

 

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

 

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

 

Larger Plates

Roasted Native Flounder

rutabaga puree, dill, celeries, apple, horseradish and rye                        26.

 

Braised Beef Shortrib

red wine, peas from the freezer, shoots, black truffle, potato puree         28.

 

Cured Breast of NY State Veal

farro, roasted tomato, green olives and spinach                                      24.

 

Schaller and Weber Bratwursts

mustard greens and cabbage soubise, fingerling, pickled radish              20.

 

Leg of La Belle Farm Duck Confit

raddichio, carrot and fennel “l’orange”, duck fat fried lentil puree           26.