Dinner

~Small Plates~

Wild grilled Gulf Shrimp 8.5

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          Hummus Plate 7.5

Black Bean Cake 8.5

        Seared Sea Scallops, Prosciutto, celery root Remoulade 10.50

Dungeness Crab Bruscetta 9.5

   Pan Fried Pacific Coast Oysters ** 14.5

Wild Nettle and Ricotta Gnocchi  9.00

Wild nettle, parmesan, and ricotta gnocchi with brown butter,

melted leeks, asparagus, and shaved ricotta salata.

Cheese and Charcuterie Board  14
Cheeses – Blue D'Auvergne and Aged Pecorino Toscano.
Charcuterie – Mary's Chicken liver and apple mousse with crostini, Creminelli Salame Sopressata and seasonal accompaniments.

Salads~

Orange Avocado Salad  10.5
Oranges, goat cheese, avocado, and mixed greens, Champagne vinaigrette.

Greek Salad  11.5

With house made hummus, red onion, tomato, kalamata olives, feta and sherry vinaigrette 10.5

B&I Salad 8.75
Mixed greens, Late Harvest Riesling Vinaigrette, toasted pecans and Parmesan. 

Caesar Salad**
Caesar dressing Parmesan and croutons. 10.75

Add Chicken or Shrimp 5 

~Pasta~

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Spaghetti with Lemon Pinenut Meatballs  19

Fresh spaghetti tossed with a savory tomato basil sauce and lemon Pinenut meatballs.

Topped with Parmesan.

Bread and Ink Mac and Cheese 13.50

Rustichella Strozappreti  18

Strozappreti pasta, foraged mushrooms, melted leeks, sweet peas,

asparagus,and goat cheese crème fraîche.

Beef and Wild Mushroom Ragu  18
With Pappardelle shaved Reggiano Parmigiano and gremolata.


~Main Dishes~

Grilled Hanger Steak  23

With a sherry and shallot demi glace, celery root-potato puree,

and roasted root vegetables.

Hickory Smoked Pork Chop  21

Rhubarb and black pepper chutney, Yukon Gold potato gratin,

sautéed spring farm vegetable raabs.

Mary's Bone-In Herb Roasted Chicken  24

Meyer lemon beurre blanc, watercress and roasted spring vegetables,

Yukon Gold mashed potatoes.

Pan-Roasted Columbia River Chinook Salmon  24

English pea purée, sautéed green beans, roasted cipollini onions

and fingerling potatoes.


Salad Nicoise  15.5
Yellowfin tuna, haricot vert, soft cooked egg, tomatoes, citrus marinated nicoise and picholine

olives, and potatoes, with mixed greens and tarragon aioli.

~Cooked to Order Burgers~**

Served with Fries. Substitute soup or salad for an extra dollar. All condiments and veggies on the side.
All aiolis and Mayonnaise are house made and contain raw egg**

Bread and Ink Burger 12.95
6oz hand formed patty on house made bun

Jala Burger 13.50
Bacon, Cheddar, Jalapeño, Avocado Tomatillo Salsa

Black Bean Burger 11.75
with Mango Salsa and grilled onions

Grilled Shrimp Sandwich 12.50
with mango salsa, crisp cheese, tomato & lettuce.

Mains












Pasta

Beef Ragu

Pappardelle pasta, beef ragu, green olive, roasted red pepper, broccoli raab, tomato and

red onion with shaved six-month Manchego.

18




Bread and Ink Mac and Cheese

Cheddar, parmesan, and jack with white wine and garlic.

14.5




Rustichella Strozappreti

Strozappreti pasta, foraged mushrooms, melted leeks, sweet peas, asparagus,

and goat cheese crème fraîche.

18




Spaghetti & Lemon Pine Nut Meatballs

Meatballs, lemon zest, toasted pine nuts, ricotta cheese, tomato basil sauce, fresh spaghetti, and grilled bread.

19

Add Bacon, Grilled Onions, Mushrooms, Avocado, Cheddar, Swiss or Blue Cheese 1.50 ea

**Consuming under cooked meats, shellfish, seafood and eggs may increase your risk of food borne illness.

A service charge of 18% will be added for parties of six or more.