Shaved Celery Root & Roasted Forest Mushroom Salad ($12)
"This is another element of the menu that reflects how we like to eat at home," Hoffman said of the salads offered. "We'd make a salad in a big bowl, and eat out of it." This salad, a combination of celery root, mustard greens, roasted mushrooms, and puffed black rice, is served in a family-style wooden bowl, and tossed in a buttermilk dressing.
Brussels Sprouts ($6), Braised Daikon ($5), and Roasted Apples & Rutabaga ($5)
Seasonal vegetable sides fall under the menu's "Fork" category, and currently include an array of the Greenmarket's winter bounty. Brussels sprouts are prepared with smoked shallots and topped with pecans and apricot; pieces of daikon are braised in vegetable stock and served with green wheat (also known as "frik") and a cilantro shallot relish; and roasted, caramelized apples and rutabaga are tossed with curls of shaved Cabot clothbound cheddar cheese and toasted pistachios.
Green Chili Pork Face Nuggets ($4)
Unlike Back Forty's pork jowl nuggets, these bites are made from an entire pig's head that is slow braised and then stripped of its meat (including the ears and tongue). The meats are combined, breaded and fried, and are accompanied by pickled red onion and tomatillo jam enlivened with a kick of jalapeño.
Slow Smoked BBQ Ribs ($10)
Making use of Back Forty West's new, in-house smoker, pork ribs are served in a vinegary East Carolina barbecue sauce atop a bed of slaw. "It's a new piece of equipment for us," Hoffman said. "We're not trying to be a smokehouse, though!"
Green Curry Fish Stew ($16)
"This is a non-denominational curry!" said Chef Shanna Pacifico of the dish's flavors. A combination of chile, cumin, coriander, a parsley and cilantro puree, and a little coconut milk form a base for mussels, squid, and yucca, which harkens back to Pacifico's native Brazil.
Soft Poached Crispy Egg Sandwich ($10)
A house-made English muffin forms the base of this dish, which will eventually be a part of the to-go breakfast service. The muffin half is topped with a still-runny breaded poached egg, and a salad of celery, preserved Meyer lemon, and capers, simply dressed with olive oil and lemon.
Beer Batter Rock Shrimp ($14)
Rock shrimp are flash fried and served atop a grilled baguette with a remoulade of pickles, capers, herbs, mustard, and mustard seed. A salad of grilled radish, pineapple, and frisee accompanies the shrimp.
Part of the breakfast pastry roster, this babka is available along with a scone and muffin (the selection will rotate through the week). Chef Pacifico plans to expand the menu to include egg sandwiches (including the soft poached crispy egg sandwich), oatmeal, and house-made cottage cheese with seasonal fruit toppings.
Blood Orange Upside Down Cake ($8)
Topped with cardamom whipped cream, the blood orange cake is one of the seasonal desserts in the menu's "Spoon" category.
Scarlet Fizz ($12)
The Scarlet Fizz is a blend of Plymouth gin, scarlet tea-infused white vermouth, fresh lemon juice, orange bitters, and a splash of bubbly, and will also be available as a "large format cocktail," as a pitcher or liter carafe. The pitchers will likely be "around $50," and the Back Forty (George Dickel, maple syrup, and lemon) is an option as well.
Paging Mandarin ($12)
A combination of Chinaco Silver tequila, fresh lime juice and page mandarins.