The New Bar Menu!
THE BARNDIVA BAR MENU
DUNGENESS CRAB SALAD avocado, mandarin, pickled chili 20
ALL KALE CAESAR pickled pearl onion, tapenade crostini, boquerones 12
Yellowfin Tuna SASHIMI sticky rice, avocado, pickled chili, ponzu 18
Crispy PORK BELLY asparagus tempura, organic hen egg, gribiche 16
‘FRIED CHICKEN” crispy chicken leg confit, shaved endive & apple slaw
caper berries, calabrian chilis 12
HALIBUT CHEEKS mussels, fava beans, chorizo, potato, saffron tomato broth 28
FILET MIGNON potato purée, asparagus, caramelized onion jam
bone marrow “tater tot” 38
BD FRITES crisp kennebec potatoes, spicy ketchup 12
Goat Cheese CROQUETTES wildflower honey, lavender 12
Putting a new kitchen in Studio Barndiva means we never have to close the restaurant again when we host a wedding or private party ~ a long time coming. It also means the new kitchen affords us the space and extra hands on deck to offer new menus and hours of service. I love this bar menu because it has something for everyone. Some of the dishes are favorites pulled from the lunch and dinner menus; others, like Ryan's fabulous new fried chicken over spring slaw, are built for speed and lighter dining (by lighter in this case we mean incredible crust, but no gluten). Over the years we've had to say no to so many guests who dropped in for a late lunch or early dinner. No more!
