Thursday, March 14th, 2019
Smoked Trout Mousse, pickles, mustard and toast
Shaved Apple, Celeriac, Brussels and Radish, maple-mustard, peanuts
Crispy Chickpea Salad, feta, lettuces, cucumber, pumpkin seeds and olives
Monkfish “Roll”, toasted brioche, potato chips
Spaghetti Squash, bitter green pesto, walnuts, pecorino and arugula
Croquettes of Rice and Chicken Wing Confit, blue cheese, hot sauce
Charred Portobello Confit, couscous and almonds (lg. 18.)
BMB toasts 3.
Spaetzle, braised turkey, green cabbage, pickled cranberries
Fusilli Gigante, smoked broccoli “Mac + Cheese”, crumbs
Roasted Washington State Steelhead
spicy piccata of tomato, shrimp sausage, caper and farro 28.
Sausage Cured NEFF Pork “Butt”
white beans, olives, Swiss chard, chilies and fennel 24.
Braised Leg of Poulet Rouge
Brussels sprouts, bacon, sourdough dumpling, Swedish turnip 20.
Grilled Lamb Chops (10-12oz)
red wine lentils, toasted mustard, cauliflower, rosemary, frisee 36.
Braised Shoulder of Grass Fed Beef
milk poached garlic, yukons, melted onions 25.