Dinner Menu

Thursday, March 14th, 2019

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Smaller Plates

12.

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.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Fusilli Gigante, smoked broccoli “Mac + Cheese”, crumbs

Larger Plates

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.