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B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli
B U T T E R B E A N A N D C H A R D 6 .
C A R A W A Y S P A E T Z L E 6 .
N E W P O T A T O S A L A D 6 .
A S P A R A G U S 9 .sieved egg, aioli
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
R O A S T E D K I N G S A L M O N 2 8 .asparagus, new potato salad
B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar
F A R R O T T O 1 7 .leeks, pioppini mushrooms, hazelnuts
C O N F I T C H I C K E N L E G 2 2 .bacon, arugula, bread salad
P O R K C H O P 2 6 .roasted heirloom carrots, caraway spaetzle
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread
------------------------------------ ----------------------------------- P R O U D L Y H I S T O R I C F A M O U S L Y G R A T E F U L
MEAT
HOUSE SAUSAGE
CHEESE
CHOOSE FROM:
CHOOSE FROM:
CHOOSE FROM:
C U R E D M E A T & A R T I S A N C H E E S E S* * * * * * * * * * * * * * * * * * * * * * * *
Y O U A R E H E R E
B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
T W O E G G S 5 .
T O A S T 2 .
B A C O N 6 .
C R I S P Y P O T A T O E S 4 .
S E A S O N A L F R U I T 5 .
B R E A K F A S T S A U S A G E 6 .
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
B E I G N E T S 6 .sugar dusted & chantilly cream
S T E E L C U T O A T M E A L 8 .maple & bacon praline
F R E N C H T O A S T 1 2 .honey, chantilly cream & seasonal fruit
F U L L E N G L I S H B R E A K F A S T 1 7 .2 eggs, banger, bacon, butter beans, grilled tomato & toast
“ M A D A M E M A G N O L I A ” 1 3 .egg, ham, béchamel sauce & mixed greens
S T E A K & E G G S 1 7 .grilled flank, two eggs, potatoes & toast
F R I E D E G G & S A U S A G E S A N D W I C H 1 2 .arugula, gruyere, aioli & onion marmalade
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue cheese dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
S N A C K S
B R U N C H
S I D E S
P R E S S P O T 3 / 6 .banner dark blend
E S P R E S S O 3 .
C A P P U C I N O 4 .
L A T T E 5 .crown point blend
N U M I T E A 4 .looseleaf
M A G N O L I A M I M O S A 1 2 .the sum of these parts:
F R E S H S Q U E E Z E D J U I C E 4 .orange or grapefruit
S C H A R F F E N B E R G E RB R U T E X C E L L E N C E . 1 2 / 4 4 .sparkling wine, mendocino county
C O F F E E & M O R E
S O U P , S A L A D S ,S M A L L P L A T E S
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
* * * P R O U D L Y S E R V I N G S I G H T G L A S S C O F F E E * * *
B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli
B U T T E R B E A N A N D C H A R D 6 .
C A R A W A Y S P A E T Z L E 6 .
N E W P O T A T O S A L A D 6 .
A S P A R A G U S 9 .sieved egg, aioli
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
O P E N - F A C E D , H O U S E - C U R E D
S A L M O N T A R T I N E 1 4 .capers, cream cheese, pickled red onion
G R I L L E D C H E E S E S A N D W I C H 1 1 .swiss, gruyere, caramelized onions
G R I L L E D V E G E T A B L E S A N D W I C H 1 3 .summer squash, wild arugula, burrata
B L T A S A N D W I C H 1 3 .bacon, lettuce, tomato, avocado
B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
* * * All sandwiches served with salad or fries* * *
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread
S N A C K S
L U N C H
S I D E S S O U P , S A L A D S ,S M A L L P L A T E S
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
T H E M A I N E V E N T ( B E E R )
2 0 O Z .
I M P E R I A LP I N T S
(for all of our standard beers)
Great for pairings.mix & match
1 / 2P I N T S
enjoy a flight of 6 beersof your choice
4 o z . T A S T E R S
1 4 O Z . S N I F T E R*as style requires
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A C R O S S T H E G A L A X Y
Y O U A R E H E R E T H E M O T H E R S H I P S F B B Q H O U S E B R E W S * * * W H I S K E Y C O C K T A I L S