BODEGA HENRIETTE KING
DINNER
TUESDAY THROUGH THURSDAY 5-10, FRIDAY 5-11, SATURDAY 5-10
CHARCUTERIE
Selection of meats, cheeses, & house pickles SM 14 LG 28
SCALLION & CORN FRITTER
Charred jalapeño butter, hot honey 6 VG
SQUASH BRUSCHETTA
Butternut, sage, spiced pumpkin seeds, grilled sourdough 14 V
SMOKED SALMON & POLENTA TOAST
Torched house-smoked salmon, caper & cream cheese polenta toast, dill crème
fraîche, micro greens 15
MUSHROOM & SHISHITO PEPPER TEMPURA
Oyster mushrooms, Korean BBQ sauce, chili & nori 14 V GF
CHICKEN LIVER PÂTÉ
Housemade pickles & grilled sourdough 14
BONE MARROW
Bacon breadcrumbs, parsley, pickled shallot, crispy capers, & grilled sourdough 14
OYSTER MUSHROOM SALAD
Grilled oyster mushroom, arugula, crispy artichoke, parmesan, lemon vinaigrette 14 VG GF
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
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.)