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THE WHOLE HOG
Chicharrones 3
Pork butt(er) & house pickles 4
Crispy fried ribs 6
Pigstrami 4
Pork cheek flatbread 5
Smoked pork porridge 4
SMALL PLATES
Fried Chickpeas 3
Mussels, brussels sprouts, gigante beans and bacon 9
Mixed baby lettuce, roasted pear, pumpkin seeds, olive oil and vanilla vinegar 6
Roasted beets, mushrooms, frisee, goat's milk ricotta and breadcrumbs 8
Grilled cauliflower, anchovy, cacao nibs, sage and juniper syrup 7
Celery root soup, spanish peanuts, currants and smokey padron powder 8
Escargot, yellow beets, local chickpeas and bone marrow 9
Crispy fried rabbit legs, fennel, turkish figs, honey and local hops vinegar 9
Rapini, salt cod, cara cara orange and romesco 8
Rice Gnocchi, dungeness crab, green onion, sweet chili and avocado butter 10
ENTREES (small/full portion)
Pork shoulder chop, lentils, broccoli rabe and smoked sausage 9.5/18
Baked rye dumplings, black kale, mushrooms and winter squash compote 8/14
Duck sausage & black trumbet biscuits, creamy collards and persimmon 9/17
Cod, braised octopus, fennel, chickpeas, pink orange and marinated olives 10/19
Borscht, sweet potato pudding and brussels sprout hash 8/14
Grilled flatiron steak, B-Two sauce, sunchokes, cured egg yolk and french fries 18
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
creamy collards 4
brussels sprout hash 5
house made fries with bone marrow aioli 4
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