(current as of November 28)

social plates

creamy potato soup – parsnip, poblano, roasted garlic, goat cheese + blue corn crisp – 7

salad of the season – granny smith, gala, fuji, baby spinach, endive, valdeon blue, walnut, pomegranate vinaigrette – 8

fried brussels sprouts – cilantro, tahini, pomegranate, pepitas – 9

goat cheese taquitos – sweet potato, black bean, hibiscus pickled onion, red chile salsa – 9

maple roasted carrots – ancho chile, thyme, parsnip, yogurt – 9

wild mushroom bruschetta – black garlic, marcona, ricotta – 10

lamb shawarma – roasted tomato, preserved lemon yogurt – 10

shrimp albondigas – shrimp + pork, roasted tomato + guajillo, cotija – 10

beef carpaccio – prime filet, fried capers, parmesan fonduta – 12

butcher’s board – charcuterie, artisanal cheeses, traditional accompaniments – 16

 

entrée

sweet potato tacos – fried brussels sprouts, goat cheese, salsa macha 12

potato gnocchi – spaghetti squash, spinach, hazelnut, sage – 14

bridge street burger – brisket + short rib, red wine bbq, portobello, roasted red pepper, manchego, fries – 14

wild mushroom ravioli – ricotta, white bean, tomato, broccoli rabe – 16

lamb ragout – tomato, preserved lemon, taggiasca olives, burrata cream, pappardelle – 18

smoked meatloaf – brisket + bacon, bbq gravy, smashed potato, garlic toast – 18

rainbow trout – broccolini, tonnato, lemon + oregano jam – 18

white marble farms pork chop – blis bourbon maple syrup, butternut squash two ways, black walnut dust – 20

alaskan halibut – lobster + red chile broth, hominy, avocado – 24

prime grade filet – coffee spice rub, cremini + ancho sauce, potato gratin – 34