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SMALL BITES 4
padrones & popcorn 5
new potatoes, tallegio & olives 5
Fried chickpeas 3
STARTERS
Seasonal soup 6
Simple green salad with red wine vinaigrette 4
Goat cheese fritter with watermelon and mizuna 7
Shrimp, sweet corn, pork belly and swiss chard,
with grilled polenta 8
House charcuterie plate 11
Heirloom tomatoes with chick peas, arugula, creme fraiche
and preserved lemon oil 8
Butter lettuce with carrots, radishes, sheeps milk feta, champagne raisins
and muscatel vinaigrette 7
Chopped salad of cucumbers, beets, chard ribs and boiled egg 7
Grilled cuttlefish, kohlrabi and endive with capers and warm bacon vinaigrette 8
ENTREES
Pan seared halibut, wheat berries and spring greens
with fennel, shrimp and basil seeds 11 / 20
Eggplant, mushroom and leek terrine, with fresh mozzarella, spinach
and lemon 8 / 13
Hand made pierogis with pine nut- basil butter, ricotta
and chile flakes 8 / 16
Grilled duroc pork chop with creamed corn
and smoked pork slaw 17
Roasted half chicken with green sauce, zucchini, cherry tomatoes
and basil 15
Linguini with clams, Spanish peppers, garlic and parsley 8 / 16
Grilled bavette steak with fingerlings, arugula
and sorrel butter 9 / 17
BT Burger, house made fries, and bone marrow aioli 10
add Tillamook sharp cheddar bleu cheese or pimenton 1
add house smoked bacon 3
SIDES
green beans & roasted mushrooms 4
grilled vegetables with romesco 5
house made fries with bone marrow aioli 4
DESSERT - 6
Fourless chocolate cake with peanut-butter panna cotta & whipped cream
Sweet corn semifreddo with peach and blackberry compote
Stumptown custard with caramel foam
Banana pudding with candied bacon
Cheese plate with Steve's cheese, honey cocoa crackers and seasonal fruit - 10
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