(current as of June 28)
social plates
elotes – grilled corn on the cob, mexican crema, new mexico chile, cotija, lime – 7
gazpacho morelia – pineapple, mango, cucumber, jicama, red chile, cotija – 7
zucchini + hummus quesadilla – goat cheese, white bean + green chile salsa – 8
chopped salad – kale, brussels sprouts, green apple, garrotxa, pepitas, blue corn croutons, chipotle lime dressing – 8
chickpea + lentil salad – coriander, cumin, tahini, preserved lemon, red onion, goat milk feta – 8
sun-dried tomato bruschetta – sun-dried tomato pesto, burrata, arugula, sherry vinaigrette – 9
fried brussels sprouts – cilantro, tahini, pomegranate, pepita – 9
green chorizo – queso blanco, golden raisin, potato – 10
avocado tostada – crushed avocado, serrano, black cherry, valdeon blue, lime dressed arugula – 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 – 12
asparagus + cherry tomato crepes – ricotta, creamy tarragon sauce – 12
bridge street burger – brisket + short rib, red wine bbq, portobello, roasted red pepper, manchego, fries – 14
sweet corn risotto – fresh corn, leek, poblano, oregano – 14 (add shrimp or bay scallop – 7)
grilled shrimp – ‘nduja butter, pickled fennel, fregola sarda – 16
rainbow trout – zarandeado style (ancho, roasted garlic, soy, worcestershire), greens, salsa verde – 16
smoked meatloaf – brisket + bacon, bbq gravy, smashed potato, garlic toast – 18
white marble farms pork chop – manchamanteles (red chile, nuts, pineapple, sweet spices), sweet potato + plantain tamale – 18
red snapper – brothy oaxacan mole (fire roasted tomato, guajillo, hoja santa, oregano), apple + fennel relish, blue cornbread – 18
steamed mahi – herby pozole verde, hominy, zucchini, avocado – 20
grilled sirloin – creamy mushroom + poblano rajas, black garlic + pasilla sauce, cotija cauliflower – 20