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

WINTER 2017

* Menu changes daily *  

SNACKS & SALTY BITS

Citrus & Herb Marinated Olives 5

Herb Scented Tree Nuts & Seeds  4

Carrot Soup with Winter Salsa Verde  6

Pickled & Fermented Vegetable Plate  7

Spiced Flatbread, Good Olive Oil, Sea Salt7
Add Winter Squash Butter with Sage or Spiced Beet Tahini & Walnut Dip  3 both for 5

 

CHARCUTERIE & CHEESE

Pork Pâté, Haus Mustard, Warm Bread,
Pickle 11

Chicken Liver Mousse, Spiced Crackers, 
Pickled Heirloom Apples 10

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

Cheese Toast! ave Aged Emmenthaler, Rye Bread, Apple Butter  10

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

Winter Squash, Endive, Pomegranate, Yoghurt, Crespelle  9

Dungeness Crab, Fennel, Citrus, Beet, Lemon Cream, Pistachio  15

Apples, Celery, Dates, Hazelnuts, Blue Cheese, Za'atar  12

Chicories, Ceci Beans, Anchovy, Parsley, Pecorino, Olive Crumb  10

 

WARM PLATES

New Potato, Arugula, Salmon Roe, Horseradish Aioli  13

Roasted Carrots, Creme Fraiche, Greens, Dill, Wild Rice, Fennel Pollen11

Braised Winter Vegetables, Sun Dried Tomato, Venison Katsuoboshi  11

Breadcrumb Fried Egg, Kale, Braised Lamb, Haus Harissa  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, Creamed Greens, Toast, Sunchokes, Lemon Caper Brow Butter  38

A Stew of Pork, Turnips & Winter Radishes, Caraway Dumplings  30

Duck Breat & Confit, Bruss, Sweet Potato & Squash Hash, Olive & Orange Relish  31

 

CONFECTIONS

Oven Kissed Chocolate Chip Cookie, Curly's Milk 9

Sticky Toffee Pudding, Brandy Sauce, Poached Figs  9

Sweet Squash & Apple Tart, Candied Pine Nuts, Creme Anglaise  9

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.