Lunch Menu | Dinner Menu | Dessert Menu
Appetizers
UPDATED 4/10/2012
Puree of Root Vegetable Soup with Shallot Herb
Crema and Toasted Sunflower Seeds*
$9.00
Artisan Cheese Plate: Buttermilk Blue Affine, Old
Chatham Sheep’s Milk Camembert and Beemster Grain
Mustard Dutch Gouda with Grapes and Dried Apricots
$12.00
House Smoked Trout with Apple
Salad and Horseradish aioli*
$12.00
Roasted Tomato and Goat Cheese tart on
Puff Pastry, Basil coulis, mixed greens
$10.00
Salads
Add Griggstown Chicken or Organic Salmon Medallions for $5.50
Blue Bottle Salad
Mixed Baby Greens with sliced red grapes,
Toasted hazelnuts, red wine and honey
Vinaigrette, shaved manchego cheese*
$9.00
Spinach Salad with Crumbled Bacon, Chopped
Carrot, Mushrooms, Grated Egg, Blue Cheese
Sprinkles, Bacon and Banyuls Vinaigrette*
$11.00
Hydroponic Butterhead lettuce with
Wheatberries, Fennel, Asparagus, Radish
and Creamy Lemon Vinaigrette
$10.00
Sandwiches
Blue Bottle Burger with Provolone, Caramelized Onions
and Dijon Mustard with Whole Grain Mustard Potato Salad
$13.00
Griggstown chicken salad On Croissant
with Butterhead lettuce, Mustard Potato Salad
$13.50
Seafood “Burger”: Salmon and Scallop Mousseline Folded
with Fresh Lump Crabmeat, Housemade tartar Sauce, Sliced
Tomato, Bibb Lettuce and Potato Salad
$12.50
Ciabatta Flatbreads with Sliced Grapes,
Caramelized Onions, Goat Cheese, Truffle Oil
$10.00
Entrees
Rigatoni pasta with pulled chicken, Artichoke Hearts,
Roasted Tomatoes, Garlic, White Wine And Piave
$16.00
Black Angus Sirloin of Beef, stewed farro,
baby carrots, French beans, herb reduction
$20.00
Pan Seared Medallions of organic salmon, Swiss
Chard Roulade with Brown and Wild Rice, Carrot
and Yellow Beet, Carrot Curry Puree*
$18.00
Pulled Pork Burrito with Red Rice and Beans, Piquillo
Peppers, Caramelized Onions and Manchego, Mixed Greens
$16.50
Pan Seared Day Boat Sea Scallops with asparagus,
mushrooms, and fennel parsnip puree, fennel emulsion*
$18.50
Cornmeal Crusted Flounder with Ragout of
Spring Vegetables, Spicy Remoulade Sauce*
$17.00
UPDATED 4/10/2012
Roasted Tomatoes, Garlic, White Wine And Piave
$16.00
baby carrots, French beans, herb reduction
$20.00
Chard Roulade with Brown and Wild Rice, Carrot
and Yellow Beet, Carrot Curry Puree*
$18.00
Peppers, Caramelized Onions and Manchego, Mixed Greens
$16.50
mushrooms, and fennel parsnip puree, fennel emulsion*
$18.50
Cornmeal Crusted Flounder with Ragout of
Spring Vegetables, Spicy Remoulade Sauce*
$17.00
