BODEGA HENRIETTE KING

 DINNER

TUESDAY THROUGH THURSDAY 5-10, FRIDAY 5-11, SATURDAY 5-10

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CHARCUTERIE

Selection of meats, cheeses, & house pickles   SM 14  LG 28

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SCALLION & CORN FRITTER   

Charred jalapeño butter, hot honey     6       VG

 

SQUASH BRUSCHETTA   

Butternut, sage, spiced pumpkin seeds, grilled sourdough      14     V

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SMOKED SALMON & POLENTA TOAST

Torched house-smoked salmon, caper & cream cheese polenta toast, dill crème

fraîche, micro greens     15

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MUSHROOM & SHISHITO PEPPER TEMPURA

Oyster mushrooms, Korean BBQ sauce, chili & nori    14        V    GF

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CHICKEN LIVER PÂTÉ

Housemade pickles & grilled sourdough   14

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BONE MARROW

Bacon breadcrumbs, parsley, pickled shallot, crispy capers, & grilled sourdough   14

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OYSTER MUSHROOM SALAD

Grilled oyster mushroom, arugula, crispy artichoke, parmesan, lemon vinaigrette   14      VG  GF  

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RED WINE BRAISED BEEF CHEEK

Sweet & sour crispy brussel sprout, celery root purée         23     GF

 

PAPARADELLE

Duck confit, peas, pickled red onion, white wine butter sauce, parmesan    25      VG   21  

 

EDAMAME & CILANTRO FALAFEL

Sesame roasted cauliflower, miso & eggplant purée, beet hummus       18    V GF

 

BURGER

Double patty, bacon, charred tomato, housemade pickles, crispy onion, iceberg lettuce, American cheddar, aioli, on brioche bun with fingerlings   19

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V - vegan

VG - vegetarian

GF - gluten free (Please note that are suppliers are not gluten-free certified and that we use flour in our kitchen. Please inform your server about any allergies & intolerances.)