Friday, March 15th, 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
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.
Spaetzle, braised turkey, green cabbage, pickled cranberries
Fusilli Gigante, smoked broccoli “Mac + Cheese”, crumbs
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.