Dinner Menu
Sunday, November 4th, 2018
Smaller Plates
12.
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