Dinner Menu

Saturday, April 4th, 2020

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Smaller

Romaine, carrot and ginger dressing                                                 8.

A Bit too Spicy Cabbage Bulgogi, jasmine rice                              10.

Fried Rice, peas, chilies, sesame oil                                                  11.

Couscous “Risotto”

Abode heirloom squash, pumpkin seeds                                          11.

Beef and Corn Enchilada, pinto beans                                              8.

Braised Pork Belly, Mac’s soy broth, pickled shitakes, tapioca      11.

Sautéed Broccoli, Vietnamese sausage, pickled carrots                 11.

 

 Bigger

 

Linguini, arugula + almond pesto, olives, pepperoncini                  14.

Meatloaf Sandwich, bone marrow and brown sugar ketchup        14.

Fried Chicken Sandwich, hot sauce, blue cheese                            14.

Char Grilled Grass-Fed Cheeseburger, VT cheddar                       14.

Twin Bacon Cheeseburgers, pickles, secret sauce                          14.

Seitan Grinder, kimchi aioli                                                               14.

 

Prepared Items for Home small $5 large $9

 

Pinto Bean Dip and Chips

Buffalo Pickled Veggies, blue cheese dressing

Chicken Liver and Almond pate

Tortilla Beef Chili

Fingerling Potato Salad, pickled green beans, mustard

Spicy Pineapple Slaw

White Bean Hummus, Thai peanut flavors

Faro Salad, tomato and leek vinaigrette, feta

House Sambal Kimchi

Almond Pound Cake, cream cheese mousse, fig puree