Dinner Menu
Monday, November 26th, 2018
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