Menu for Bar Tartine

Sandwich Shop, Wed - Fri
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Dinner
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Dessert
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Saturday / Sunday Brunch

Sandwich Shop, Wed - Fri

Sandwiches‍

12.00 Mushroom Goat cheese, green walnut, chard sesame toast

13.00 Reuben Paprika island dressing rye pan bread

13.00 Pork Knuckle Pepper relish, cheese slab sourdough

12.00 Chicken Salad Egg, potato smoked potato bun

5.00 Bread Assortment With cultured butter

4.00 Red Sauerkraut With ginger brine

5.00 Escabeche Carrot, mushroom and fennel

9.00 Creamed Herring And onions with rye bread

9.00 Butternut Squash Hummus With walnuts and yoghurt

9.00 Chicken Liver Pate With slab‍ sourdough

11.00 Chicories with Buttermilk Dressing Rye, seeds and sprouts

3.00 Peanut Butter and Jam Cookies

3.00 Rye Bread with Chocolate and Hazelnut Butter

6.00 Kefir Pound Cake with Cultured Butter and Bee Pollen

6.00 Farmer’s Cheesecake, Buckwheat Graham Crust

Breads to Go

2.00 Smoked Potato Bun

6.00 Sprouted Danish Rye ½ Loaf

7.00 Oat Porridge and Walnut

7.00 Sunflower Seed Flax

7.00 Slab Bread

Dinner

5.00 Red cabbage sauerkraut with ginger

5.00 Dill pickled beets

6.00 Fennel and mushroom escabeche

9.00 Smoked potatoes with green garlic mayonnaise

12.00 Roasted baby kale with rye, seeds and yoghurt

21.00 Raw beef with charred turnip and wild onion

12.00 Potato flat bread with sour cream and garlic

14.00 Chicken liver pate on flax toast with mixed capers

14.00 Baked goat cheese with greens and sea laver

13.00 Herring with creamed onions

14.00 Chopped salad with salami and pepperjack

13.00 Beet and avocado salad with blue cheese

16.00 Radish and mustard greens in pork knuckle broth

19.00 Blood sausage with mushrooms and cabbage

27.00 Sausage stuffed chicken in sauerkraut broth

27.00 Green chili fisherman’s stew with collards

22.00 Farmer’s cheese dumplings with parsnip and chard

Dessert

9 Turo cheese cake with mulled wine curd, cranberries and ginger

9 Cultured ice cream with pound cake, amaranth and chestnuts

11 Rigo Jancsi: chocolate mousse cake with citrus and cocoa nibs

After Dinner Drinks‍

13 Grüner Veltliner, Rosenhof ‘Orion’ Eiswein, Burgenland, Austria ’09

18 Furmint, Kiralyudvar Tokaji Aszu ‘6 Puttonyos’, Hungary ‘06

9 Moscatel, César Florido ‘Dorado’, Chipiona, Spain NV

9 Honey, Rabbit’s Foot ‘Sweet Mead’, Sunnyvale, Ca NV

Coffee and Tea

Four Barrel Coffee

3 Coffee, 2 cup

8 Coffee, 5 cup

3 Espresso

4 Cappuccino

4 Latte

Teas

5 Ginger leaf and roasted buckwheat

5 Green Puerh tea with toasted barley

5 Dark Puerh tea and smoked orange

5 Lemon thyme

Saturday / Sunday Brunch

5.00 Bread Assortment with Cultured Butter

9.00 Kefir Pound Cake with Honey Butter, Bee Pollen

12.00 Yoghurt with Sprouted Quinoa, Fig Jam, Pears, and Almonds

12.00 Potato Flatbread with Persimmon Jam, Sour Cream, Cocoa Nibs

5.00 Fennel and Mushroom Escabeche

5.00 Red Cabbage Sauerkraut with Ginger

9.00 Kabocha Squash Hummus with walnuts and curried yoghurt

12.00 Chicories salad with buttermilk dressing, seeds, rye and sprouts

12.00 Potato Flatbread, tomato chutney, spinach and turo cheese

14.00 Eggs Benedict with bacon and caraway hollandaise

Smørrebrød‍

6.00 Farmer's cheese, broccoli and fried onion

6.00 Chicken liver pate, egg, bacon and button mushrooms

6.00 Creamed herring and onion with beet salad

6 Chocolate and Hazelnut Butter Options: 1 (6.00) , 3 (smørrebrød 15)

Sandwiches

13.00 Reuben Paprika island dressing, rye pan bread

12.00 Mushroom Goat cheese, green walnut, chard, sesame toast

13 Pork knuckle Pepper relish, cheese, slab sourdough

12 Chicken salad Egg, smoked potato bun

Loaves‍

8.00 Whole Wheat Rye or Barley Country Loaf

8.00 Black Quinoa, Lemon and Fennel Pan Loaf

6.00 Sprouted Rye ½ Loaf