dinner . lunch . brunch . sweets . happy hour . late night . wine & flights . beer . ‘tini’s & ‘tails
Sample Dinner Menu
sun – thu 3pm-10pm | fri & sat 3pm – 12am
menu subject to change | last update 1.11.2012
Charcuterie Plates
- Pâté – pork liver with Castle Rock smoked bleu cheese, bacon wrapped
and served with beer mustard and cornichons 5 - Mortadella – Fischer Farms pork, apricot mostarda 5
- Jack and Coke Pork Belly Confit - 5
- Duck Roulade - apricot mustard 5
- Huspenina – pulled pork terrine, mustard, pickled peppers 6
- Potted Pork – apple butter, cornichons 8
- Charcuterie Platter – pâté, huspenina, mortadella, duck roulade, pork belly confit, cornichons, apricot mostarda, beer mustard + daily amusements 16
Cheese Plates
- Warm Camembert with caramelized onions 6
- Hooks Farm Little Boy Blue fig-orange compote 6
- Nordic Creamery Feddost Fulton IPA and balsamic reduction, almonds 6
- Chef’s Select mkt
- Herbed Stickney Hill Goat oven dried tomatoes and basil oil 6
- Morbier truffled Dwarf Peaches, radish 6
Meat Plates
- Red Curry Pork Shanks cilantro gremolata 9
- Bison-Pork-Beef Three Meatloaf with smoked tomato ketchup 6
- Steak Tartare grass-fed beef, capers,
olive oil, black pepper 8 - Lamb Crostata flaky crust, green olives, fontina 8
- Chicken Pot Pie puff pastry, root vegetable 6
- Half Pigs Head Smorgasboard red onion, pickled egg, pickles, dijon 18
Seafood Plates
- Salmon Lox micro greens, mustard vinaigrette, pickled egg, lavash 9
- Peppercorn Seared Tuna ponzu sauce, wakame salad, pickled ginger, wasabi 10
- Seared Scallops red pepper coulis, sweet
corn, bacon, asparagus 11 - Pan-fried Bluegill tartar sauce 8
- Lobster and Shrimp Cakes tarter sauce 10
Vegetable Plates
- Fire Roasted Artichoke Gratin 7
- Roasted Seasonal Veggies brussels sprouts, pumpkin, cider honey 5
- Roasted Veggie Torte goat cheese, parmesan, roasted red pepper sour cream 6
- Roasted Yukon Gold Potatoes rosemary 4
- Pickled Plate pickled egg, assorted veggies, mustard 8
Pasta + Plates
- Fresh Fettuccine with Wild Mushrooms and Kale chive crème fraîche, butter and white wine sauce, shaved parmesan, cracked black pepper 9/16
- Trofie braised beef, balsamic tomato sauce 10/18
- Wild Mushroom Ragout on Polenta pumpkin seed, truffle dust 7
Salads
- Soup of the Day – Cup 4
Bowl 6 - House Salad – mississippi greens, aged ricotta, red onion, radish, pepitas, red wine vinaigrette 5/9
- Caesar – romaine tossed with our creamy caesar dressing, shredded parmesan, thick-cut croutons, topped with anchovy 5/9
- Warm Seasonal Vegetables over Wilted Spinach – brussels sprouts, pumpkin, Stickney Hill Goat Cheese, black pepper almonds, red wine vinaigrette 11
- Dressings: herb vinaigrette, red wine vinaigrette, caesar, bleu cheese, russian
Sandwiches
- Bottineau Burger – one-half pound of house cut and ground grass-fed beef, topped with pork belly and smoked gouda. Topped with caramelized onions and mustard aioli on a toasted bun 12
- Chicken Cordon Bleu Burger – house-cut and ground Amish chicken stuffed with ham, swiss, and a touch of horseradish aioli on a toasted bun 12
- Classic Reuben – grilled saurkraut pumpernickel stuffed with corned beef, sauerkraut, swiss and homemade russian dressing 10