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Food Menu


"A significant part of the pleasure of eating is one's accurate consciousness of the lives and the world from which the food comes"  -Wendell Berry

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Food Menu


"A significant part of the pleasure of eating is one's accurate consciousness of the lives and the world from which the food comes"  -Wendell Berry

Good food should tell a story. It's a tale of time and place that weaves together the relationship between our growers, producers, staff and patrons. We're commited to knowing and liking our purveyors so we source most of our product from our home state. If we can't get things here like coffee, chocolate and spices, we work closely with folks to procure the finest goods from people with the same values as us. With all of those great foods we then butcher, pickle, ferment, smoke, and cure all in house. Some call us old fashioned, but we know cooking good food just takes time.


Dinner

AUTUMN 2016

                                                          * Menu changes daily *

 

SNACKS & SALTY BITS

Citrus & Herb Marinated Olives 5

Rosemary Scented Tree Nuts & Seeds  4

Pimentón Pork Cracklins, Maple Rosemary Lardo 8

Pickled & Fermented Vegetable Plate  7

Spiced Flatbread, Good Olive Oil, Sea Salt7
Add Roasted Garlic & Bean Dip with Shallot
Thyme Oil or Spiced Beet Purée  3 both for 5

CHARCUTERIE & CHEESE

Pork Pâté, Haus Mustard, Crostini,
Pickle 11

Chicken Liver Mousse, Apple Butter, 
Pickled Heirloom Apples 10

Lark's Meadow Farm "Dulcinea", Membrillo de Casa, Marcona Almonds & Crackers 13

Cascadia Creamery "Cloudcap", Apple, Celery & Walnut Salad, Adventure Bread 11

Boards

Farmstead Cheese, Fruits, Nuts, Crackers 17
House Charcuterie, Pickles, Mustard, Toast 21 Smoked & Cured Seafood, Herb Mayonaise 20
Ludd Board: a combination of the above 23

SALADS

Mixed Greens, Persimmon, Goat Feta, Baguette Crouton, Herbs, Katz Vinaigrette 8

Marinated Beets, Smoked Trout, Horseradish Cream, Caramelized Shallots, Parsley 13

Mixed Chicories, Bacon Lardons, Rogue Blue Cheese Dressing, Black Olive Crumb 12

Sylvetta Arugula, Apple, Briar Rose Chèvre, Walnuts, Rye Crouton 10

 

 

WARM PLATES

New Potato, Arugula, Salmon Roe, Horseradish Aioli 13

Spiced Autumn Squash, Pomegranate, Labneh, Sumac, Pistachios 11

Roasted Brassicas, Chile, Preserved Lemon, Garlic Confit, Garum Powder 11

Braised Leek, Mushroom & Farro, Rich Meat Stock, Gremolata 11

LARGE PLATES

Smoked Cod, Clams, Mussels, Celeriac, Parsnips, Cider Cream, Pumpernickel 27

Whole Roasted Trout, Charred Leeks, Shaved Vegetables & Greens, Lemon, Good Olive
Oil 25

Carman Ranch NY Strip, Sunchoke Confit, Creamed Greens, Sunnyside Egg, Brown Butter 38

Choucroute Garnie: Smoked Pork Loin, Boudin Blanc, Spiced Belly, Bacon Braised Sauerkraut, Fingerlings 28

Pastured Lamb, Marinated Root Vegetables, Kale, Vadouvan, Cumin Yogurt 29

CONFECTIONS

Oven Kissed Chocolate Chip Cookie, Curly's Milk 9

Christmas Cake, Egg Nog Anglaise, Poached Quince 9

Heirloom Apple Crisp, Soft Whip 7

Chocolate Pots du Creme, Smoked Meringue, Graham Sablée 9

 

 

Family Feast

Let our kitchen cook for your table  $55 per person. Entire table participation required.