Dinner Menu

Sunday, November 18th, 2018

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Smaller Plates

12.

Head Lettuces

pickled onions, hazelnuts, pear, champagne vinaigrette

Delicata Squash, frisee, pomegranates, pumpkin seeds, feta

 Cream of Spinach Soup

Maggie’s Round, mustard crema, black pepper

Roasted Brussels Sprouts, rice, spicy peanuts, cilantro, lime

Idaho Trout Mousse, beets, mustard, toasts

Skate Fritters, pickled aioli, cucumbers, lettuces and horseradish

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

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

Duck Confit                                                                    24.

butternut, roots and maple

Chicken Fried Veal                                                             26.

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

Soy Poached Haddock                                                        24.

bok choi, Japanese turnip, beech mushrooms