Dinner Menu

Saturday, March 9th, 2019

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Smaller Plates


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

Roasted Beets and Grapes, hazelnuts, arugula, ricotta salata, balsamic

Monkfish “Roll”, toasted brioche, potato chips

Croquettes of Rice and Chicken Wing Confit, blue cheese, celery and carrot

 Charred Portobello Confit, couscous, almonds, more mushrooms (lg. 18.)

BMB toasts     3.



Spaetzle, braised veal, green cabbage and mustard

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

Larger Plates

Roasted Washington State Steelhead

spicy piccata of tomato, shrimp sausage, caper and farro             28.

Roasted NEFF Pork “Butt”

arugula, spaghetti squash, sundried tomato, polenta                              24.

Fried Misty Knoll Chicken Thighs

Brussels sprouts, bacon, pecan, Swedish turnip                                      22. 

Grilled Lamb Chops (10-12oz)

white beans, olives, Swiss chard, chilies, fennel and cauliflower               36.

Braised Shoulder of Grass Fed Beef

milk poached garlic, yukons, broccoli, melted onions                              25.