Dinner Menu

Friday, March 15th, 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

Fried Pickled Smelts, malted aioli, crumbled egg, potato

Spaghetti Squash, bitter green pesto, walnuts, pecorino and arugula

Croquettes of Rice and Chicken Wing Confit, blue cheese, hot sauce

Charred Portobello Confit, soybean hummus, shiitakes, rice salad, sesame

BMB toasts     3.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

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

Larger Plates

Roasted Stealhead Trout

mussels, Brussels, horseradish, bacon, celery, sour cream                        22.

Sausage Cured NEFF Pork “Butt”

white beans, olives, Swiss chard, chilies and fennel                                 22.

Seared Native Striped Bass

carrots, brown butter, caper, lemon, parsley and peas from the freezer    30. 

Grilled Lamb Chops (10-12oz)

red wine lentils, toasted mustard, cauliflower, rosemary, frisee                36.

Braised Shoulder of Grass Fed Beef

yukons, melted onions, garlic, arugula                                                    25.