Dinner Menu

Tuesday, December 18th, 2018

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Smaller Plates


Head Lettuces, meyer lemon, green olives, sumac, crushed almonds

Warm Brussels Sprouts, apple, walnut and maple-bacon vinaigrette

Delicata Squash, orange, pumpkin seed, frisee and blue cheese

Idaho Trout Mousse or Veal Rillette, pickles, mustard, toast

Kale and Tomato Soup, Maggie’s Round, bread dumplings

Sweet Potato and Local Turmeric Soup, macadamia nuts, coconut, yogurt

Little Fish + Chips, pickled smelts, special sauce, iceberg

Tofu or Pork Fried Rice, Square Root farm egg

BMB toasts     3.


Larger Plates

Garganelli, smoked butternut “mac+cheese”, crumbs                     18.

Spaetzle and chicken paprika                                                                 18.

Togorashi Cured Pork Ramen                                                16.

Braised Veal Breast

root latkes, more roots, cabbage and horseradish                                   25.

Tuna Croquettes                                                             

arugula, roasted tomato, caper, white beans, pine nuts                           22.

Beef Tri-Tip

turnip creamed kale, potato, toasted garlic jus                                        26.

Sautéed Idaho Trout

brown butter, lentils, celeriac, lemon, fennel                                           22.