(current as of September 18)

social plates

butternut squash bisque – celeriac, pepitas, red chile oil – 6

salad of the season – carrot, macintosh, pickled red onion, sumac, radicchio, apple cider vinaigrette – 7

roasted carrots – honey + pasilla glaze, salsa macha, manchego – 8

golden beet hummus – salsa macha verde, goat cheese, blue corn – 8

potato croquettes – trout roe, creme fraiche – 10

mexico city style quesadillas – butternut squash, poblano, avocado + tomatillo salsa – 10

fried brussels sprouts – cilantro, tahini, pomegranate molasses – 10

crudite with bagna càuda – crusty bread, assorted vegetables – 10 

steak tartare – jalapeno, red chile almond, queso fundido, blue corn – 12

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

entrée

wild mushroom sugo – cremini, tomato, white wine, corn grits – 12 (add fried egg – 2)

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

bucatini all’amatriciana – guanciale, tomato, white wine, pecorino romano – 14

lobster ravioli –  tomato + tarragon sauce – 16

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

walleye – piquillo + harissa sauce, fingerlings – 20

bone-in pork chop – cranberry + mango sauce, wild rice + chorizo “stuffing” – 20 

braised short rib – pomegranate + ancho glaze, parsnip puree, dukkah – 28

osso bucco – braised veal shank, tomato, red wine, polenta – 28