Saturday, March 9th, 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
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
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.