(current as of August 28)

social plates

 

watermelon gazpacho – tomato, jalapeno, goat’s milk feta, marcona almond – 6

elotes – corn on the cob, crema, cotija, new mexico chile – 8

zucchini + hummus quesadilla – goat cheese, white bean + green chile salsa – 8

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

sun-dried tomato bruschetta – sun–dried tomato pesto, burrata, arugula, sherry vinaigrette – 9

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

peach + heirloom tomato – arugula, honey + basil dressing – 9

guacamole – crushed avocado, serrano, black cherry, valdeon blue, lime dressed arugula, blue corn chips – 10

yellowfin tuna ceviche – blueberry, pomegranate, habanero, avocado, hibiscus pickled onion – 10

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

 

entrée

roasted cauliflower tacos –  chipotle queso, crispy onion,  pickled fresno chiles – 12

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

sweet corn risotto – fresh corn, leek, poblano, parmesan, oregano – 14  (add shrimp or bay scallop – 7)

rainbow trout – zarandeado style (roasted garlic, worcestershire, soy, ancho), greens, salsa verde – 16

grilled shrimp – ‘nduja butter, pickled fennel, fregola sarda – 16

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

white marble farms pork chop – meyer lemon + honey mustard, toasted goat cheese, summer vegetable hash – 18

red snapper – brothy oaxacan mole (fire roasted tomato, guajillo, hoja santa, oregano), apple + fennel relish, blue cornbread – 18

grilled sirloin – creamy mushroom + poblano rajas, black garlic + pasilla sauce, cotija cauliflower – 20

maple leaf farms duck – sixteen spice rub, crushed blackberry + cascabel sauce, creamed hominy – 20