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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

lATE summer 2017

* Menu changes weekly *  

SNACKS & SALTY BITS

Citrus & Herb Marinated Left Coast Olives 5

Sweet Rosemary Roasted Hazelnuts 4

Summer Vegetable Crudité, Albacore Tonnato 9

Housemade Pickle Plate  7

Spiced Flatbread, Good Olive Oil, Sea Salt 7
*Add Dips
Labneh, Za'atar, Sumac 3
Spiced Beet, Tahini & Pistachio Dip  3
+ Both Dips 5

CHARCUTERIE & CHEESE

Marinated Totten Inlet Mussels, Crackers, Herb Oil 11

Haus Summer Sausage, Beer Mustard, Dilly Cukes 9

Fontina Toast, Heirloom Tomato & Celery  Salad 10

Briar Rose Feta, Cucumber, Melon, Flatbread 10

Boards

Farmstead Cheese, Fruits, Nuts, Crackers 17

House Charcuterie, Pickles, Mustard, Toast 21

Ludd Board: a combination of the above 24

SALADS

Mixed Greens, Spiced Nuts & Seeds, Herb Vinaigrette, Cracked Pepper Crouton 8

Head Lettuces, Summer Berries, Fresh Cheese, Honey Vinaigrette, Flowers 10

Marinated Beets, Beet Cured Salmon, Seed Bread, Dill Horseradish Cream 14

Heirloom Tomato, Melon, Toasted Sunflower Seed Vinaigrette, Young Greens 10

WARM PLATES

Eggplant, Cipollini Onion & Tomato Gratin, Black Olive Crumb 9

Whole Roasted Corn on the Cob, Charred Allium Butter 9

Roasted Summer Squash, Blistered Cherry Tomatoes, Pesto 11

Manila Clams, Sausage, Vegetables a la Jardinière, Aioli, Crusty Bread 16

 

LARGE PLATES

Seared Albacore Tuna, Blistered Green Beans, Roasted Sweet Pepper & Green Olive Relish 28

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

Cattail Creek Lamb, Fennel, Marcona Almonds, Olives, Lovage 32

Chile Rubbed Pork Misto, Smoked Potatoes, Greens, Poblano Chile Crema 29

 

CONFECTIONS

Oven Kissed Chocolate Chip Cookie, Curly’s Milk  9

Brûléed Nocciolo Robiola, Roasted Grapes, Saba, Sablee 11

Summer Herb Créme Brûlée, Caramelized Stone Fruit 9

Fresh Summer Fruit Cobbler, Sour Cream   Sauce 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 and quality healthcare. Please let us know if the service provided to you was less than exceptional.