Dinner Menu

Saturday, November 24th, 2018

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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

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