Dinner Menu

Monday, November 26th, 2018

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Smaller Plates

12.

Head Lettuces

pickled onions, hazelnuts, cucumbers, champagne vinaigrette

Roasted Brussels Sprouts, frisee, maple vinaigrette, crushed almonds

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 + Peanut Pate

pickles, mustard, toasts

Beef Pierogis, mustard greens, potato, sour cream, horseradish

Square Roots Farm Egg, bacon, potato and kraut hash

Fried Shrimp Tacos, almond romesco, pineapple slaw, bodega jalapeno

BMB toasts     3.

 

Larger Plates 

Orecchiette, smoked butternut “mac n’ cheese”, crumbs                  18. 

Mustard Spaetzle, braised rabbit, carrots, cabbage, chervil                     18. 

Seared Steelhead Trout                                                                      26.

rutabaga, quinoa, peas, carrot, frisee

Braised NEFF Beef                                                            26.

oyster mushrooms, red potatoes, Brussels, jus 

Misty Knoll Chicken Leg                                                                24.

kabocha + delicata squash, blue cheese, quince, walnuts, watercress

Cod Cake                                                                      24.

kohlrabi + potato chowder, parsley, fried onions