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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 2017

* Menu changes weekly *  

SNACKS & SALTY BITS

Citrus & Herb Marinated Left Coast Olives 5

Sweet Rosemary Roasted Hazelnuts 4

Housemade Pickle Plate  7

Spiced Flatbread, Good Olive Oil, Sea Salt 7
Add Squash Hummus, Pepitas 3
Add Spiced Beet & Ginger, Mint Chutney  3
+ Both Dips 5

CHARCUTERIE & CHEESE

Smoked Trout Crostini, Sauce Gribiche, Preserved Lemon & Apple Salad 10

Haus Bratwurst, Kohlrabi Slaw,                Honey Mustard 9

Boards

Farmstead Cheese, Fruits, Nuts, Crackers 17

House Charcuterie, Pickles, Mustard, Toast 21

Ludd Board: a combination of the above 24

SALADS

Chicories, Gravenstein Apple, Celery, Parmesan, Cider Mustard Vinaigrette, Brioche Crouton 10

Charred Broccoli, Marinated Plums, Shiso, Gomasio 11

Smoked & Roasted Beets, Bleu Cheese Mousse, Black Pepper Walnuts, Rye Crumble 14

Wilted Spinach, Tasso Ham Vinaigrette, Sweet Potato, Crispy Mushroom 12

WARM PLATES

Autumn Greens & Potato Gratin, Cashew Cheese 11

Mushroom & Barley Stuffed Swiss Chard, Mushroom Cream, Crispy Bits 11

Roasted Delicata Squash, Radicchio, Apple Cider Mole, Pepitas 10

Totten Inlet Mussels, Heirloom Tomato & Bacon Sauce, Herbed Bread Crumb 12

LARGE PLATES

Miso Glazed Black Cod, Carrots, Parsnips, Bok Choy, Squash Broth, Sansho 32

Whole Roasted Trout, Charred Leeks, Caper-Herb Vinaigrette, Shaved Vegetables 26

Smoked Duck Breast, Wild Rice Ragout, Dried Cranberry Gastrique 28

Pork Misto, Savoy Cabbage, Roasted Apples, Mustard Cream, Mizuna 30

 

CONFECTIONS

Oven Kissed Chocolate Chip Cookie, Curly’s Milk  9

Apple Crisp, Oat Streusel, Brown Sugar Sauce 9

Salted Caramel Créme Brûlée, Hazelnut-Cacao Nib Crunch 9

Bittersweet Chocolate Brownie, Pistachio Whipped Cream, Candied Pistachios 9

 

Family Feast

Let our kitchen cook for your table  $60 per person. Entire table participation required.

SERVICE CHARGE

A service charge of 20% is added to every bill in lieu of gratuity. This allows us to provide our staff with consistent wages, quality healthcare and other benefits. Please let us know if the service provided to you was less than exceptional.