blue PONY TAVERN

main plates BABY CHICKEN:

house-smoked porkstrami sandwich, tavern fondue, sweet pickled onions,
served on gallegos’ bakery buttermilk bun 11 chef Cuc Ho’s signature recipe

chicken schnitzel sandwich, cranberry chutney, iceberg & apple slaw, ◾

fried chicken
served on gallegos’ bakery buttermilk bun 11
baby chicken brined with ten spices,
pulled turkey flautas, mole negro, radish, orange & jicama salsa, queso fresco 15 served with pickled sweet corn macaroni salad,
cowboy beans and buttermilk biscuits
hand-made semolina farfalle pasta, salsa marinara, italian sausage, pecorino 16

house-made bratwurst, braised kraut, potato parsley salad, apple cider gravy 16 >>SEE BOARD<<
hand-made sweet pea & artichoke tortellini, lemon & brown butter crumble 17

big jim's pork chile verde burrito, pinto beans, mexican rice, small ~12 med~ 15 lg ~ 19

big jim's calabacitas enchiladas, pinto beans, mexican rice small ~11 med~ 14 lg ~ 18 SALADS:
chicken tikka masala, tomato chutney, yellow lentil dal, perfumed basmati, chapati bread 19
KALE &
red thai curry veg bowl coco milk, jasmine rice, roasted butternut, grilled summer squash, ANCIENT GRAINS:
cucumber, pineapple, crispy shallots, mint, cilantro, spiced cashews 19 farro, purple barley,
apple, cranberries,
cauliflower, roasted almonds,
◾ honey sherry vinaigrette
half salad ~8

Chef D’s recommended libations: ANCHOR STEAM WITH ANYTHING…AND ROMAINE e ROMANO:
ICE COLD COORS REGULAR TOO. J.K CARRIERE WINES…AND OREGON chopped artisan romaine,
dried olive, roasted tomato,
PINOT GRIS! TRY YOURSELF SOME BODEGAS JUAN GIL RED FROM SPAIN- pecorino cheese, crostini,
YOU WILL NOT BE DISAPPOINTED. creamy oregano, parsley
& lemon dressing
Chimay Blue with fried baby chicken, my favorite combo
half salad ~ 8