Wednesday, March 27th, 2019
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.
Spaetzle, braised turkey, green cabbage, pickled cranberries
Elbows, broccoli “Mac + Cheese”, smoked cheddar, crumbs
Fusilli Gigante, braised beef and pepperoncini “A La Raymonoff”
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.