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