(current as of September 25)

social plates

cauliflower + poblano soup – roasted garlic, cotija + blue corn crisp – 7

goat cheese taquitos – sweet potato, black beans, sprout leaves, hibiscus red onion, new mexico chile sauce – 8

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

roasted acorn squash – idiazabal, marcona almond, salsa macha – 8

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

burrata + rapini pesto bruschetta – roasted garlic, preserved lemon, crisp bread – 10

yellowfin tuna ceviche – pomegranate, beet, habanero, mint – 10

tacos, arabes style – cheese “chicharron,” shawarma spice, griddled onion, arbol chile jocoque – 10

beef tartare – prime striploin, dijon, caper, egg, potato chip – 12

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

entrée

potato gnocchi – pesto bianco, preserved lemon, caraway – 14

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

wild mushroom ravioli – tomato, white bean, broccoli rabe – 16

ragu bolognese – brisket, veal, pancetta, tomato, parmesan fonduta, pappardelle – 16

rainbow trout – cornmeal crusted, zarandeado (soy, worcestershire, red chile) sauce, root vegetable hash – 16

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

white marble farms pork chop – molasses glaze, sour mash sauce, apple butter, root vegetable hash – 20

maple leaf farms duck – 16-spice rub, pear + guajillo sauce, sweet potato + cotija cake – 20

alaskan halibut – coconut milk + green chile broth, avocado, tomatillo – 24

prime grade striploin – mushroom, brussels sprouts, hibiscus, red wine demi – 30