(current as of December 4)

social plates

white cheddar + potato soup – poblano, oregano – 6

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

salad of the season – roasted golden beets, macintosh, goat cheese, guajillo + lime vinaigrette, pepitas, greens – 8

roasted carrots – shawarma spiced, lemon, tahini – 8

potato croquettes – trout roe, crème fraîche – 10

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

shrimp taquitos ahogado (drowned) – sweet potato, poblano, tomato + arbol broth, tomatillo + avocado relish – 10

roasted bone marrow – salsa macha (red chile, peanut, oregano), mojo de ajo bread – 10 (add a bone – 6)

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

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

entrée

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

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

duck leg confit – poblano sauce, queso fundido mashed potato – 18

salmon – red posole (tomato, lobster stock, fennel, red chile), chochoyotes (masa dumplings), avocado, tomatillo – 20

pork chop – bourbon + ancho glaze, smoked chile sweet potato mash – 20

braised short rib – pomegranate + ancho glaze, white cheddar + hominy puree, dukkah – 26

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

filet mignon – horseradish butter, coffee demi, parsnip puree – 32