Dinner Menu

Tuesday, February 3rd, 2015

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Leaves and Vegetables

12.

Apple and Frisee

hazelnuts, chamomile, brie, cranberries, grains of paradise

Roasted Sweet Potato and Pear

sour maple, walnuts, raisins, quinoa, brown butter

Young Head Lettuces and Radishes

chervil vinaigrette, red onion, seeds and broken bread

Fried Beets Inspired by the East Side Kings

herbs, sticky rice, togarashi and mayo

Organic Carrot Tart

horseradish, rye, smoke, Steelhead mousse, millet, watercress and tobiko

 

Small Plates

10.

Tasting of Pork

crispy Brickhouse tete, jowl rillettes, belly, mustard and jam

Goat Barbacoa Tacos

almond romesco, bodega jalapeno and slaw

Rice and Chicken Wing Confit Croquettes

pineapple, sesame and honey “hoisin”

Braised Beef Chili

scallion, toasted cumin, Spanish almonds, tortilla

Veal Sweetbreads and Spinach “en Grillades”

bacon, potato, mustard, slow poached egg, parsley (15.)

Sourdough toasts (3.)

 

Pasta

15./22.

Penne, spicy Italian sausage, green olives, white beans and Lee farms ricotta

Pizzichi di Farro, braised beef, mushroom and sour cream

Orechiette, chicken, hominy, peanuts and pumpkin seeds

Radiatori, “nacho” mac + cheese, hot sauce, tomatillo, corn from the freezer

 

Large Plates

26.

 

Schnitzel of Vermont Chicken Thigh

broccoli, Animal Farm buttermilk and potato “creamed” quinoa, lemon, caper

Braised Pork Shoulder

cheesy grits, delicata squash, beet greens

Vinegar and Quince Braised Duck Leg

duck confit, lentils, carrots, pickled onion, celery root and orange

Crispy Brick House Pork Po’ Boy, pasta salad (18.)

 

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo