Thursday, March 21st, 2019
Smoked Trout Mousse, steelhead pate, pickles, mustard and toast
Shaved Apple, Celeriac, Brussels and Radish, maple-mustard, peanuts
Roasted Hepworth Farm Beets, walnuts, ricotta salata, grapes and balsamic
Crispy Chickpea Salad, feta, lettuces, cucumber, pumpkin seeds and olives
Spaghetti Squash, bitter green pesto, pecorino and arugula
Rice and Chicken Wing Croquettes, hot sauce, blue cheese and celery
Petite Chicken Banh Mi, jalapeno, cilantro, daikon pickles, shrimp chips
Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)
BMB toasts 3.
Spaetzle, braised turkey, green cabbage, pickled cranberries
Elbows, smoked broccoli “Mac + Cheese”, crumbs
Fusilli Gigante, braised beef and pepperoncini “A La Raymonoff”
Grilled Idaho Trout
mussels, Brussels, horseradish, bacon, celery, sour cream 24.
Seared Native Striped Bass (6-6.5oz)
carrots, brown butter, caper, lemon, parsley and peas from the freezer 30.
Grilled Lamb Chops (10-12oz)
red wine lentils, toasted mustard, cauliflower, rosemary 36.
Roasted Breast of Misty Knoll Chicken
silver grits, button mushroom and chicken sausage gravy 26.