(current as of December 4)
social plates
white cheddar + potato soup – poblano, oregano – 6
yucatecan pumpkin seed dip (sikil pak) – fire roasted tomato, tahini, habanero, blue corn chip – 6
salad of the season – roasted golden beets, macintosh, goat cheese, guajillo + lime vinaigrette, pepitas, greens – 8
roasted carrots – shawarma spiced, lemon, tahini – 8
potato croquettes – trout roe, crème fraîche – 10
fried brussels sprouts – cilantro, tahini, pomegranate molasses – 10
shrimp taquitos ahogado (drowned) – sweet potato, poblano, tomato + arbol broth, tomatillo + avocado relish – 10
roasted bone marrow – salsa macha (red chile, peanut, oregano), mojo de ajo bread – 10 (add a bone – 6)
queso fundido – chorizo verde + rojo, monty jack, blue corn chip – 11
butcher’s board – charcuterie, artisanal cheeses, traditional accompaniments – MKT
entrée
wild mushroom ravioli – porcini, black garlic, crème fraîche – 14 (add shrimp – 6, salmon – 10)
our couscous puttanesca – tomato + harissa sauce, caper, golden raisin, currant, castlevetrano, pine nut, couscous – 12 (add shrimp – 6, salmon – 10)
bridge street burger – brisket + short rib, red wine bbq, portobello, roasted red pepper, manchego, fries – 14
smoked meatloaf – brisket + bacon, bbq gravy, smashed yukons, garlic toast – 18
duck leg confit – poblano sauce, queso fundido mashed potato – 18
salmon – red posole (tomato, lobster stock, fennel, red chile), chochoyotes (masa dumplings), avocado, tomatillo – 20
pork chop – bourbon + ancho glaze, smoked chile sweet potato mash – 20
braised short rib – pomegranate + ancho glaze, white cheddar + hominy puree, dukkah – 26
osso bucco – braised veal shank, tomato, red wine, white corn polenta – 28
filet mignon – horseradish butter, coffee demi, parsnip puree – 32