THE BOAR BOX EXPERIENCE: THE WEEKENDER
brunch ~ choice of 2
challah french toast or pancakes
farm eggs, sausage or bacon, maple syrup and butter
farmer quiches
butter crust, local greens salad, chef’s vinaigrette, local feta
DIY omelette
(pick veggie or meat), cheddar cheese, home fries with beet ketchup, fruit
mushroom and ham brunch bread pudding
smoked cheddar, char tomato relish
crab cake sandwich:
coleslaw, spicy remoulade, challah bun, scratch pickles, beet ketchup, fries
brunch burger
challah or pretzel bun, cheese, lettuce, tomato, onion, pickles, beet ketchup, fries
chaat samosa and chole curry
yogurt, tamarind and cilantro chutneys
boar's larder
3 cheeses, 1 charcuterie meat, membrillo, pickles, crisp breads, dried fruit and nuts
OR
crudites, moutabel, hummus, dolmas, olives, pickled peppers and crisp breads
AND
scratch tortilla or potato chips
house made salsa or ranch
seasonal chef choice salad
mains ~ choice of 2
mary’s pan roasted half chicken (semi boneless)
green chili bbq sauce (gf)
mary’s skin-on pan roasted chicken breast
cauliflower mousseline, preserved lemon, local mushroom duxelle
potato gnocchi
cherry tomato, local chorizo meatballs, chipotle tomato butter
pounded pork chop
green olive tomato relish, jus
braised local pork shank
aromatic saffron sauce, anasazi beans
dry rubbed denver cut steak
fermented plum tamari glaze
beef shank pot pie
hand made pastry, peas, carrots, potatoes, gravy
local lamb kofta
light fennel tomato sauce, crispy onion and parsley
miso herb butter broiled black cod
pepper jam
chipotle tequila lime black bean tempeh
mushroom pozole, radish (vegan)
sides ~ choice of 4
spiced persian rice
chickpea polenta cakes, caper parsley relish (gf)
bacon, cheddar, black garlic stuffed twice baked potato
rosti potato cake, sauerkraut and caramelized apple relish, sour cream
local mushroom risotto with caramelized root vegetables
roasted beets, garlic, orange, herbs
orange, kaffir, cumin roasted carrots, cilantro
7 spice cauliflower niblets, preserved lemon
green beans, miso, candied fermented garlic
shaved brussels sprouts and roast sweet potato saute, maple cider gastrique