Dinner

DINNER MENU

*Please note that menu items are subject to change. To view the suppliers and purveyors we work with, click here

(v): vegetarian or vegetarian options available

SMALL
Salad of Baby Lettuces, prosciutto Americano, Pecorino, peaches, white balsamic vin (v)  16
Zucchini Hummus, local squid, pepperoncini, cherry tomatoes, za’atar flatbread  15
Spring Mesclun Salad, Banyuls vinaigrette (v)  10
add mackerel rillettes crostini  +5
add goat cheese crostini  +4
Mussel Stew, squid ink orecchiette pasta, miso, Turkish pepper  16/26
Crispy-Fried Pork Ribs, cherry-cucumber salad, ancho chile BBQ sauce  16
Housemade Farro Macaroni, sausage ragoût, English peas, Reggiano (v)  15/25
Grilled Bone Marrow, braised cipollini onions, toast  14
Housemade Pork Rillettes, port-soaked dried fruits, pickled mustard seeds  15

SUPPER
Roasted Scottish Sea Trout, spring vegetables, nicoise olives, anchoiade  26
Sirloin Tip Brochette, grilled avocado, salsa verde  32
Creamy Red Flint Corn Polenta, Comté, roasted vegetables (v)  21
Grass-Fed Cheeseburger, kimchee Russian dressing, Emmantaler, Kirkland Fries  16
KT&T Sausage of the Day  21

SIDES
French Green Lentil Salad (v)  6
Grilled Farmers’ Market Vegetable (v)  8
Grilled Mushrooms (v)  8
Kirkland Fries (v)  6

DESSERTS
Lemon Meringue Pie almond crust, blackberry coulis  10
Fresh Native Mixed Berries Labne, acacia honey, fennel pollen  10
The KT&T Brownie Sundae sweet cream ice cream, candied peanuts, coconut-caramel sauce  10
KT&T Kids Sundae vanilla ice cream, fudge sauce, whipped cream  7
Daily Sorbet Selection  8

YOU HAVE OUR PERMISSION TO EAT WITH YOUR HANDS!

*All menu items are designed to be ordered and shared for the table and will arrive as they are prepared.

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