B&B Menu
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BREAD | 4Whipped lardo, salted butter
SEAFOOD PLATTER | 60Empress jonas claws, little neck clams,
poached prawns, oysters, tarragon tartar, sherry mignonette
CHEESE SELECTION from Saxelby Cheesemongers, plum chutney
Bohemian Blue~~Meadow Melody~~Nancy’s Camembert~~Timberdoodle~~Fuzzy Wheel
3 for $17 - 5 for $25
RABBIT TERRINE | 13Pistachio, carrots, grape gelee
CHICKEN LIVER MOUSSE | 10
Sherry gelee
POTTED RATATOULLIE | 9 Ramp pesto
DUCK & FOIE GRAS PATE | 14
Rhubarb jam
SALMON RILETTES | 12Tarragon, creme fraiche
Charcuterie
appetizers
from the rotisserie from the rotisserie
GREENMARKET SOUP | 8
FRESH MARKET GREENS | 12Rhubarb, ricotta, strawberry, shaved
radish, Meyer lemon
CHARRED HEART OF ROMAINE | 13
Parmesan, bacon dressing, red onion
HEIRLOOM CARROTS | 11 Goats milk dressing, pomegranate,
oats
GRILLED JUMBO PRAWNS | 16Ramps, fava beans,
lobster broth, mussels, cockles
BONE MARROW | 12Horseradish crust, wild watercress, picked red onion, sourdough toast
OCTOPUS & PORK BELLY | 17
Roast potatoes, chorizo, arugula, pickled fennel salad
CHICKEN MEATBALLS | 14 Shisito peppers, Calabrian chili sauce
SWEETBREAD
STUFFED QUAIL | 19Dandelion greens, morels,
green apple, thyme jus
Sides 7
BUTCHER’S FRIES
DUCK FAT MARBLE POTATOES
WILD MUSHROOMS
SNAP PEAS
GRILLED CORN
Pasta
SPAGHETTI | 16Morels, asparagus,
rosemary, parmesean
CAVATELLI | 17 Duck ragu, pecorino, fava beans, oregano
Grill
HANGER STEAK | 27Puree corn, charred tomatillo, guianciale
BLACK BASS | 26Tomato water, baby radish, spring herbs
BURGER AU POIVRE | 18Peppercorn crust, Bordelaise aioli, potato bun
PORK TENDERLOIN | 24Blood sausage, piperade, preserved lemon, young
brocolli rabe
vegetablesCAULIFLOWER | 18
Wild coconut rice, pickled raisins, vadouvan yogurt, cilantro & lime gremolata
Large Format
WHOLE MARKET FISH for 2 | 24PPMeyer lemon, oregano, olive oil
COTE DE BOEUF for 2 | 48PPBlue cheese souflle, red wine sauce
DUCK for 2 or 4 | 28PP Duck b reast, wild honey & orange blossom, duck leg
confit, buckwheat crepes, carrot, cilantro
LEG OF LAMB FOR 4 | COMING SOONHoney preserved lemon, cumin
Fowl at B&B
PROVENCAL for 1 or 2 | 25PP
Thyme, rosemary, garlic, preserved lemon & butterCrystal Valley Farm chickens, Indiana, family owned since 1940.
Veatable fed, antibiotic free.
HOISIN for 1 or 2 | 26PP
Chili infused Hoisin glaze, cilantro, peanuts, crispy hoisin-ginger wings.
Goffle Road Farms chicken, Wyckoff, NJ. Est.in 1930 by the Silvestri family, 100% organic & free range
TRUFFLED for two | 30PP
Black truffle and chicken jus, truffle chicken leg pot pieFrench-bred Sasso Chicken,
Lancaster County PA, provided by Pera Bros. of Brooklyn
Wines By The Glass
BROOKLYN BAMBOO Valdespino Fino Sherry, Carpano Antica Sweet
Vermouth, Angostura Bitters
DELON COLLINS Cimarron Blanco Tequila, Suze, Ginger, Honey,
Lemon Juice, Soda
CUCUMBER & AGAVE Cimarron Blanco Tequila, Velvet Falernum, Agave
Nectar, Lime Juice, Cucumber, Tajin
LANDRU DAQUIRI Appleton 12yr Rum, La Favorite Rhum Agricole,
Campari, Five Spice, Lime, Absinthe
O’RAMSEY!Tanqueray Gin, Sage-Rosemary Tincture, Valdespino Fino Sherry, Green Chartreuse
FARMHOUSE SOUR* Guillon-Paintraud VSOP Cognac, Bergamot,
Abisnthe, Orange, Egg White
cocktails $13
Non Alcoholic 4.50
BERGAMOT & CHAI SODA LEMON & LAVENDER SODA
KALAMANSI & EARL GREY SODA ROSEMARY LEMONADE
ICED CEYLON BLACK TEA FENTIMAN’S GINGER BEER
beers
aPeritifPROSECCO VALDOBBIADENE Nino Franco “Rustico,” Veneto, Italy NV 12/55CHAMPAGNE BRUT, R.H. Coutier “Cuvée Tradition,” Grand Cru Ambonnay, France MV 18/90CRÉMANT D’ALSACE Domaine Léon Boesch “Soixante Douze,” France MV 16/75CHAMPAGNE BRUT, Rene Geoffroy “Oenotheque,” Aÿ, France (DSG: 1/14) 1999 35/540FINO SHERRY Valdespino “Innocente,” Macharnudo Vineyard, Xeres, Spain (375ml) MV 9/30
WhiteCHABLIS Val de Mer by Patrick Piuze, Burgundy, France 2013 14/55ALBARIÑO Granbazán “Etiqueta Verde”, Rias Baixas, Spain (Magnum) 2014 12/95GRÜNER VELTLINER Karl Lagler Burgberg, Austria (Magnum) 2014 9/85RIESLING Trimbach “Réserve,”Alsace, France (Magnum) 2012 11/90CHENIN BLANC Regnier-David “Cuvée de la Guichardière,” Saumur, France 2008 13/60CHARDONNAY Sandhi, Santa Barbara County, USA 2013 16/75
RosePAYS D’HÉRAULT Moulin de Gassac “Guilhem”, Languedoc, France (Magnum) 2015 8/75
RedPINOT NOIR Bench, Sonoma Coast, USA 2013 13/65RIOJA RESERVA La Rioja Alta “Viña Alberdi”, Spain (Magnum) 2007 15/110BEAUJOLAIS Chermette “Coeur de Vendanges - Vignes Centenaires”, France (Magnum) 2013 12/95XINOMARVRO Kir-Yianni “Ramnista”, Naoussa, Greece 2011 14/65ST. JOSEPH Lionel Faury, Rhône Valley, France 2014 16/75BORDEAUX Château Greysac, Médoc, France (Magnum) 2009 15/110
VICTORY BRAUMEISTER ‘TETTNANG’ KELLER PILSNER, Downingtown, PA | 6 CISCO WHALES TAIL PALE ALE ENGLISH STYLE PALE ALE, Nantucket, MA | 6
OTHER HALF FOREVER EVER SESSION IPA Brooklyn, NY | 7 BALLAST POINT SCULPIN IPA DOUBLE IPA, San Diego, CA | 8 EINBECKER MAI-UR-BOCK, MAIBOCK, Lower Saxony, Germany | 7 BROUWERIJ HUYGHE DELIRIUM TREMENSBELGIAN STRONG PALE ALE, Belgium | 9
*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness
Reisetbauer eau de vieWilliams Pear - 10/ounce