Dinner Menu

Friday, October 12th, 2018

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Smaller Plates


Spinach from Lee, red wine, shaved pear, blue cheese, walnuts

Steelhead Rillette, pickles, mustard, toasts

Shaved Kohlrabi and Iceberg

Animal Farm buttermilk, egg, potato, dill, crumbs

Beet Tartare, quinoa, sour cream, horseradish, apples, celeriac, chives

Bitter Greens, citrus, feta, poppy seed vinaigrette, pistachios

Roasted Woven Roots’ Cauliflower

rye berries, braised broccoli leaves, onion, anchovy, parsley

Square Roots’ Farm Egg, fried green tomato, cheddar, greens

BMB toasts     3.

Larger Plates

Penne, roasted tomato, High Lawn ricotta, Parmesan                              18.

Linguini, broccoli raab, toasted garlic, chili flakes, pecorino                   18.

Grilled Swordfish                                                                     26.

farro, carrot, celery, Swiss chard, orange, brown butter

Seared Idaho Trout                                                                 22.

walnut and onion milk puree, potato, root veg, baby red leaf

 Crispy Misty Knoll Chicken Drums                                                              24.

curried cauliflower puree, lentils, shaved apples and cabbage

Braised Veal Breast                                                                                     26.

kombu broth, grilled scallions, bok choy, daikon, beech mushrooms