Dinner Menu
Saturday, November 24th, 2018
Smaller Plates
12.
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
Shiitake Fried Rice, daikon, spicy peanuts, scallions, seaweed
Idaho Trout Mousse or Chicken Liver and Peanut Pate
pickles, mustard, toasts
Braised Beef Pierogis, mustard greens, potato, sour cream, horseradish
Square Roots Farm Egg, potato hash, bacon, sauerkraut, Dijon
Fried Shrimp Tacos, almond romesco, pineapple slaw, bodega jalapeno
BMB toasts 3.
Larger Plates
Orecchiette 18.
smoked butternut mac n’ cheese, crumbs
Mustard Spaetzle, braised rabbit, carrots, cabbage, chervil 18.
Seared Steelhead Trout 26.
rutabaga, quinoa, peas, carrot, frisee
Duck Confit 24.
butternut, roots and maple
Misty Knoll Chicken Leg 24.
kabocha squash, blue cheese, quince, walnuts, watercress
Fried Cod Cake 24.
kohlrabi chowder, potatoes, parsley, fried onions