To Begin

12.

Grapefruit, Quinoa and Frisee Salad

hazelnut, feta and mint

Crispy Brussels Sprouts and Apple Salad

maple peanut butter dressing, peanuts 

Watercress and Kohlrabi Caesar

potato, crumble egg, Parmesan crumbs

Slow Poached Farm Egg

turkey and bean stew

Broccoli and White Bean Soup

chili flake, toasted garlic, EVOO

Fish Fritters

Woven Roots red pepper “ketchup”, lemon, dill and parsley

Chicken Skin Tacos

Crossroad Dave’s almond romesco, bodega jalapeno

 refried beans and slaw

BMB toasts 3.

Larger Plates

Mustard Spaetzle

veal confit, cabbage and pickles

18.

Sautéed Flounder

 black truffle, sunchokes, watercress, dill, celeries

28.

Roasted Maitakes, Oyster Mushrooms and Broccoli

cashew “creamed” spinach, crumble fries, cipollini, Worcestershire

“Country Fried” Prime Rib

black pepper gravy, peas from the freezer, fingerlings, shoots

26.

Joyce Farm Chicken Thighs

barley and smoked mushroom “risotto”

22.

Stewed Gigantes

tomato, coconut, ginger, spiced yogurt and basmati

22.

Sweet

10.

Dark Chocolate Pudding

banana, whipped cream, cocoa crumbs and dulce de leche

Yogurt Panna Cotta

honey, toasted oats

Nettle Meadow Three Sisters Cheese

jams and toasts