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Raw wagyu steak tatare with Gruyere crostini, crispy shallots, and capers.
Raw. Cucumber, ginger, scallions, and lime.
Raw. Served with crispy rice cake, avocado, ponzu sauce, and chilies.
Beet hummus, sesame, opal basil, and amaranth.
Currant, almond, red pepper, and verjus.
Pepitas, sweet potato aioli, calabrian chilies and lime.
With fennel, grapefruit, pistachios, vadouvan and goat cheese.
Serrano chiles, avocado, kumquat, and mint.
Served with grilled bread.
Grana padana cheese, pepitas, and black garlic bread crumbs.
Wood grilled chicken, apples, pinenuts and jalapenos with tomatillo vinaigrette.
Avocado, bacon, bleu cheese, and green goddess dressing.
Orange tahini and cilantro.
Served with buttermilk dressing.
Grilled focaccia, jalapeno, and Thai basil.
Parmesan, truffle aioli, and basil.
Sweet corn and coconut in a chorizo broth.
Served with taragon aioli.
Mushrooms, cherry tomatoes and pesto pinenuts.
Served with coconut curry, marcona almonds and golden raisins.
Butternut squash, pancetta, goat cheese and chanterelle mushrooms.
Served with mushrooms, caramelized onions and bacon.
French lentils, capicola ham and whole grain mustard.
With mint and lemon.
Organic grit cake and New Orleans BBQ sauce.
Served with arugula, piquillo peppers and manchego marcona almonds.
With spaetzle, pickled red cabbage, grain mustard and baked apples.
Fresh pasta, tomato, and caviar cream.
Mashed Yukon Gold potatoes, kale salad, and a cheddar biscuit.
Served a la carte.
Hoisin sauce, gochujang, bok choy, polenta spring roll, and Thai basil.
Bavette, chimichurri, and arugula salad.
Mustard spatzel, wild mushrooms, and English peas.
Quinoa, long beans, sambal, garlic, and cilantro.
White cheddar, smoked onion rings, awesome sauce, and fries.
Black garlic arancini and wild mushrooms in bordelaise sauce.
With grilled asparagus and marcona almond pesto.
Served with delfina potatoes.
served a la carte.
Served with tomatoes, corn, basil and almond tahini.
Artichoke, prosciutto, cauliflower, Parmesan, and purslane.
Oreo cookie crust and fresh whipped cream.
Rum, ganache, toffee crunch and fresh whipped cream.
Served with espresso creme anglaise.
Served with warm butterscotch, medjool dates and vanilla ice cream.
Reviews powered by
Ashley M.(via Yelp)
September 1, 2018
Great seasonal menu in a cozy atmosphere! We enjoyed the summer melons and smoked salmon dip to start, then moved on to the smoked pork shoulder and kickin'...
Menu for Bungalow 44 provided by Allmenus.com
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