Dinner Menu
Saturday, November 17th, 2018
Smaller Plates
12.
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