(current as of March 11)

social plates

tortilla soup – tomato, black bean, hominy, pasilla, queso fresco – 6

salad of the season – radicchio, grapefruit, orange, hazelnut, queso fresco, lemon curd, meyer lemon dressing – 8

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

manchego + jamon croquettes – spiced quince – 10

carrot hummus – lamb shawarma, pine nut brittle, grilled pita – 10

our poutine – mole poblano (red chile, cinnamon, peanut), cheese curd, fried egg – 10

avocado sopes – mango guacamole, cotija, salsa macha – 10

shrimp al mojo de ajo – roasted garlic + morita mojo, butternut squash, yukon potato – 12

burrata – beet hummus, pomegranate, sumac, pumpkin seed, focaccia – 12

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

entrée

wild mushroom ravioli – smoked tomato consomme, focaccia, prosciutto – 14

spinach fettuccine – roasted corn + smoked chile cream – 14

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

duck ragu – tomato, red wine, cinnamon, rosemary, paccheri – 18

rainbow trout – kosho glaze (citrus, yuzu, anaheim chile), salsa verde, sturdy greens – 18

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

norwegian salmon – broccolini, preserved lemon, caper, green chile, crispy potato – 20

white marble farms pork chop – albanil sauce (sundried tomato, serrano chile, bacon, caramelized onion), cotija mashed potato – 20

iberico pork belly – black garlic + pasilla, hibiscus pickled onions, tortilla – 24

charred prime beef – potato pave, brown butter, red wine, valdeon blue – 28