Dinner Menu

Saturday, November 3rd, 2018

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Smaller Plates

12.

Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Stir Fried Iceberg and Pork Belly

jasmine rice, oyster sauce, shiitakes scallions

Cucumbers, Feta and Radish

toasted pita, seeds, almonds, carrot, lettuce

Idaho Trout Mousse, mustard, beets and toast

Square Roots’ Farm Egg, collard greens, bacon, pickled green tomato, grits

Marrow Braised Dandelions, tomato, Parmesan, toast

Steelhead Salad, buttered brioche, celery, red onion, malt vinegar

BMB toasts     3.

 Larger Plates

 Elbow Noodles, cauliflower mac n’ cheese, crumbs                                 18.

 Spaetzle, braised rabbit, sour cream, sweet potato                                 18.

 Pan Seared Striper                                                                            32.

white beans, broccoli raab, tomato, chili flakes, endive

Turkey Meatballs                                                              24.

celery root puree, rosemary, pear, cranberries, stuffing

 Braised Pork Shoulder                                                         24.

rutabaga, turnips, apples, maple, cabbage

Beef Stew                                                                        24.

russet potatoes, root vegetables, red wine, leeks