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Summer 2018
Dinner Menu

PICKLE & CHEESE PLATTER – $16
selection of cheeses and house-made pickles with crackers,
nuts, fresh fruit and jams

BEER BATTERED ASPARAGUS – $6
saison and citrus battered asparagus, served with Red Hot crema and lemon aioli *

POTATO CROQUETTES – $7
Kennebec potato and chive croquettes, breaded in flaked potatoes served in beer cheese

 

PORT-SIMMERED GRAPE BRUSCHETTA – $7
wine simmered red grapes, thyme, chopped spinach, creamy brie, local baguette crostini

CHIPOTLE SHRIMP COCKTAIL – $9
shrimp, bell pepper, shallots, spicy tomato chipotle mari- nade, cilantro, orange and lime, cracker assortment

CASHU FRIED PORK – $8
panko breaded slow cooked tenderloin cutlets, fried and served with house tonkatsu sauce

SPRING SALAD – $10
mixed greens, strawberries, grapes, candied walnuts, dried cranberries, feta cheese, honey dijon dressing
+ chicken $3

CAESAR SALAD – $8
romaine, parmesan cheese, croutons, caesar dressing

 

HOUSE SALAD – $8
chopped romaine, cherry tomatoes, croutons, crumbled Gorgonzola,
haystack onions, choice of pine nut vinaigrette, balsalmic, Caesar, or ranch
+ chicken 3

CARROT COCONUT SOUP- $5
silky carrot and coconut milk, curry spices, glazed carrots, scallions, and sesame seeds

BOMB! BRAISED SHORT RIB – $18
stout braised short rib on roasted cherry tomato gnocchi, fried spinach, beet microgreens

PAPA’S NEW B.E.L.T. – $11
pork belly, over easy 413 egg, bibb lettuce, lemon aioli, heirloom tomato jam, toasted Roosevelt’s brioche. served with parmesan-truffle crack fries *

PORK TENDERLOIN – $17
pine-nut and horseradish marinade seared pork tenderloin, red wine raspberry gastrique, gruyere potatoes au gratin, green onion *

CHEF’S RAMEN – $17
house noodles, creamy miso-tahini broth, leeks, shiitake mushrooms, topped with seasoned 413 egg, scallions, sesame seeds, siracha. choice of bulgogi pork belly or 413 chicken (Thai chilies available) *

413 PASTURE RAISED CHICKEN BREAST – $7
seared chicken breast marinated in rosemary, lemon and garlic, roasted fingerling potatoes, heirloom tomato sauce, chopped parsley

PAN SEARED SCALLOPS – $18
scallops seared in EVOO, garlic broccolini, ginger sweet potato purée, brown butter cream sauce, beet microgreens

PRAIRIE BURGER (BLACK BEAN AVAILABLE) – $13
Tulsa ground brisket blend, bibb lettuce, roasted tomato, house dill pickles, garlic aioli, Lomah cheese curds, haystack onions on Roosevelt’s brioche bun. served with parmesan-truffle crack fries *

MAC & CHASE – $13
Bomb! braised short rib, bacon, roasted cherry tomato, green onion, macaroni, signature seven cheese sauce

BOMB! SHREDDED BEEF – $12
Bomb! stout braised short rib, pub slaw, lettuce and garlic aioli on a toasted sesame bun with crack fries

 

STRAWBERRY LEMON CUSTARD – $6
tart lemon custard, fresh strawberries with a strawberry reduction

PIRATE BOMB BREAD PUDDING – $8
chocolate-coconut bread pudding rum sauce

SALTED DARK CHOCOLATE MOUSE – $5
chocolate aquafaba mousse, bruleed orange peel, confection sugar

—- A 20% service charge will be added to parties of 8 or more —–

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or
unpasteurized milk may increase your risk of foodborne illness.