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HOUSE CURED MEATS
Salumi 3 Terrine 3 Shoulder Bacon 3
Rillette 4 Coppa 3 Pigstrami 4
SMALL PLATES
Fried Chickpeas 3
Porcini meatballs, mascarpone and gremolata 6
Mixed baby lettuce, shaved fennel, grana and breadcrumbs 6
Asparagus, green garlic, anchovy butter, chilis and mint 8
Grilled romaine, salt cod, piquillo peppers and saffron aioli 7
Pork belly, pickled egg, spicy greens and IPAioli on toast 7
Escargot, bone marrow, spring garlic, yellow beets and chickpeas 9
Crab cakes, fennel tapenade and red pepper oil 9
Raviolio of the moment 8
ENTREES (small/full portion)
Asparagus and porcini risotto, butter braised radishes, frico, truffle oil 9/16
Pimenton dusted sockeye salmon, peas, cous cous and saffron 10/18
Pork shoulder milanese and snap pea panzanella 8/15
Grilled quail, chicken fried onion and duck sauce 9.5/18
Pan black cod, savoy cabbage, radicchio and bacon 11/20
Grilled hanger steak, arugula pesto, salt and vinegar french fries 17
BT Burger, house made fries, and bone marrow aioli 10
add Tillamook sharp cheddar, blue cheese or pimento cheese 1
add house smoked bacon 3
SIDES
cabbage, radicchio & bacon 4
butter braised radishes & poppy seed 4
house made fries with bone marrow aioli 4
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