(current as of March 14)

social plates

creamy potato soup – roasted hatch chile, aged vermont cheddar – 7

roasted carrots – harissa, yogurt, crispy chickpeas, mint – 8

chopped salad – kale, brussels sprouts, green apple, garrotxa, pepitas, blue corn croutons, orange chipotle dressing – 8

goat cheese croquettes – spiced quince jam – 8

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

cauliflower al pastor – guajillo + pineapple sauce, roasted cipollini + pineapple, blue corn tostada – 10

chorizo crepinette – apricot mostarda, pickled fennel – 10

yellowfin tuna tartare – avocado crema, mango + habanero hot sauce, blue corn chips – 10

asparagus + goat cheese quesadilla – tomato jam, yogurt – 10

crab + spring pea soup – blue crab, poblano, crème fraiche – 10

steamed mussels – green chile + coconut broth, crusty bread – 14

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

entrée

scallop + chorizo tacos –  bay scallop, housemade chorizo, yukon potato, salsa verde – 14

sweet potato tortelli – parmesan, cascabel chile, cilantro + roasted garlic cream sauce – 14

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

wild mushroom + asparagus risotto – yellow pepper + saffron vinaigrette – 16 (add bay scallop or shrimp – 7)

roasted half chicken – valdeon blue cheese, meyer lemon potatoes, honey gastrique – 16

lamb pibil enchiladas – sour orange + achiote sauce, black beans, pickled onions – 16

rainbow trout – lobster + tomato broth, tarragon, kale, preserved lemon mashed potato – 16

grilled red snapper – brothy oaxacan mole (fire roasted tomato, guajillo, hoja santa), apple + fennel salad, blue cornbread – 16

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

white marble farms pork chop – tart cherry + ancho chile sauce, oregano + corn spoonbread – 18

bistro filet – coffee spice rub, bourbon + ancho sauce, mushroom + poblano tamale, thyme butter – 20