B&B Menu

to share

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