(current as of January 23)

social plates

corn + guajillo chowder – potato croquette – 6 (add lump crab – 6)

yucatecan pumpkin seed dip (sikil pak) – tomato, tahini, habanero, blue corn chip – 6

salad of the season – roasted beets, herbed ricotta, balsamic, caraway, focaccia, greens – 8

roasted carrots – coffee rub, sorghum glaze, dukkah – 8

tuna tartare – preserved lemon, taggiasca olive, pistachio, avocado, basil – 10

roasted cauliflower – cocoa spiced, cherry + ancho jam, goat cheese – 10

fried brussels sprouts – cilantro, tahini, pomegranate – 10

goat cheese croquettes – spiced membrillo – 10

queso fundido – chorizo verde + rojo, blue corn chip – 11

bay scallop + sweet corn tamale – roasted garlic cream – 12

butcher’s board – charcuterie, artisanal cheeses, traditional accompaniments – 17

entrée

wild mushroom ravioli – porcini, black garlic, crème fraîche – 14
(add shrimp – 6, salmon – 10, filet – 20)

our couscous puttanesca – tomato + harissa sauce, golden raisin, currant, castelvetrano, 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

milk braised lamb ragu – preserved lemon, breadcrumb, paccheri – 18

walleye – tomato, saffron, green olive, couscous – 18

pork chop – spanish rub, harissa yogurt, carrot two ways – 20

salmon – poblano + coconut milk sauce, hominy, avocado, tomatillo – 20

red wine braised short rib – pecorino polenta, horseradish gremolata – 26

filet mignon – new mexico chile sauce, toasted goat cheese, smashed yukons – 28