Dinner Menu
Sunday, November 18th, 2018
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