Dinner Menu

Sunday, November 4th, 2018

share this:

Smaller Plates


Head Lettuces

pickled onions, walnuts, champagne vinaigrette

Cucumbers, Feta and Radish

toasted pita, seeds, almonds, carrot, lettuce

Veal Rilette, mustard, pickles and toast

Whipped Ricotta Toast

chives, sundried tomatoes, garlic, pickled red chilies

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

Pork Belly Fried Iceberg

oyster sauce, button mushrooms, jasmine rice, scallions

Pork Carnitas Tacos, salsa verde, slaw, Bodega jalapeno

BMB toasts     3.


Larger Plates 

Cauliflower Mac n’ Cheese, elbow noodles, crumbs                                18.

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

Idaho Trout Filet                                                                              18..

carrot-horseradish emulsion, beets, farro, endive, pumpkin seeds

NY State Veal Breast                                                          26.

polenta, spicy tomato, broccoli raab, parsley

NEFF Pork Shoulder                                                           24.

rutabaga, turnips, apples, maple, cabbage

Red Wine Braised Beef Stew                                                   24.

root vegetables, leeks, crumble fries, horseradish