Corned Beef Tongue Sandwich ($12)
This rich beef tongue cures for 8 to 10 days before being slow-cooked for 36 hours, then sliced and served with braised sauerkraut on a sprouted rye loaf that's been smeared with a dressing the team calls 'Paprika Island.' "It's a really bad joke," says Chef Nick Balla. Tangy dill vinegar pickles top off the plate.
Smørrebrod with Blue Cheese, Bacon, Egg, and Avocado ($6 each or 3 for $15)
A play on the Cobb salad, served on sprouted rye, topped with sliced scallions and fennel fronds.
Smørrebrød with Smoked Eggplant, White Bean, Olive, Roasted Tomato
Chef Balla and his team will switch up the toppings periodically. "We're not here to serve museum pieces," notes manager Vinny Eng.
Apricot Soup ($9)
Made in the style of Eastern European sour fruit soups, this intensely apricot-flavored chilled soup gets umami from kombu and whey, as well as a fennel-infused grapeseed oil drizzled on the top.
Chopped salad ($13)
Aiming for something "abundant in texture and flavor," the Bar Tartine team brought together their own paprika salami with homemade yogurt, skinned cherry tomatoes, fresh peppers, marinated mushrooms, sunflower seeds, cucumbers, and macerated red onions in this salad. It's finished with a housemade pepper jack cheese flavored with last year's padron peppers, which were roasted and preserved, as well as fresh serrano peppers.
"Langos is everywhere in Budapest," says Eng. "It's their version of flatbread, and they sell it from carts on the street." This version is topped with peach and blackberry compote and fresh blackberries from Free Spirit Farm near Davis, along with tangy sour cream stirred with agave and lemon.