Dinner Menu

Wednesday, March 27th, 2019

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Smaller Plates

12.

Shaved Apple, Celeriac, Brussels and Radish, maple-mustard, peanuts

Roasted Hepworth Farm Beets, walnuts, ricotta salata and balsamic

Frisee and Romaine, feta, cucumber, pumpkin seeds and olives

Jalapeno Bass Salad, banh mi style pickles, cilantro, shrimp chips

Spaghetti Squash, bitter green pesto, pecorino and arugula

Rice and Chicken Wing Croquettes, hot sauce, blue cheese and celery

Battered Trout Tails, tartar sauce, potato and egg

Charred Portobello Confit, soybean hummus, shiitakes, rice, sesame (lg 18.)

BMB toasts     3.

Pasta

18.

Spaetzle, braised turkey, green cabbage, pickled cranberries

Elbows, broccoli “Mac + Cheese”, smoked cheddar, crumbs

Fusilli Gigante, braised beef and pepperoncini “A La Raymonoff” 

Larger Plates

Grilled Idaho Trout

mussels, potato, horseradish, bacon, celeriac, 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 braised lentils, toasted mustard, cauliflower, rosemary              36.

Fried Chicken Thighs

silver grits, button mushroom and chicken sausage gravy                        24.

Grilled Grass Fed Beef Tri-Tip (8oz) or NY Strip (10oz)

miso, spinach, brown rice “risotto”, scallion, broccoli sprouts           28./36.