Dinner Menu

Saturday, November 17th, 2018

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Smaller Plates


Head Lettuces

pickled onions, hazelnuts, pear, champagne vinaigrette

Delicata Squash, frisee, pomegranates, pumpkin seeds, feta

 Cream of Mushroom Soup

truffles, Maggie’s Round, “garlic bread”

Roasted Brussels Sprouts, spicy peanuts, cilantro, lime

Idaho Trout Mousse, beets, mustard, toasts

Chicken Wing and Rice Croquettes, Frank’s, blue cheese and celeriac

 Square Roots Farm Egg, turkey hash, root vegetables, dijonaisse

Chorizo, Egg and Potato Tacos, almond romesco, slaw, bodega jalapeno

BMB toasts     3.

Larger Plates

 Orecchiette                                                                    18.

shrimp and broccoli sausage, chili flakes, Parmesan

 Orzo, spiced lamb ragout, yogurt, raisins, cilantro                                   20.

 Seared Steelhead Trout                                                                      26.

rutabaga, quinoa, peas, carrot, frisee

Red Wine Braised Beef Stew                                                 24.

lots of root vegetables, pomme puree, chives

 Chicken Fried Veal                                                             26.

grits, bacon braised kale, peppered gravy, pickled green tomato

Poached Haddock                                                            24.

soy broth, bok choi, Japanese turnip, beech mushrooms