Dinner Menu

Wednesday, November 21st, 2018

share this:

Smaller Plates


Head Lettuces

pickled onions, hazelnuts, 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

White Fish 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.

NEFF beef Bolognese, crumbs, Parmesan

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

 Seared Steelhead Trout                                                                      26.

rutabaga, quinoa, peas, carrot, frisee

Duck Confit                                                                    24.

butternut, roots and maple

 Chicken Fried Veal                                                             26.

grits, braised collard greens, peppered gravy, pickled green tomato

Soy Poached Haddock                                                        24.

bok choi, daikon, seaweed, shiitake mushrooms