10007 Bridge Street in Truckee, CA

530-587-8688

www.moodysbistro.com

Located in the historic Truckee Hotel, Moody's Bistro and Lounge is named after J.F. Moody, the original proprietor of the Truckee Hotel, known for his extravagant hospitality.

Moody's modern day co-owners JJ Morgan and Executive Chef Mark Estee have drawn upon this nostalgia and commitment to service and revitalized the supper club, blending art deco and ambiance reminiscent of 1950s Tahoe with fine dining and elements of San Francisco's once-legendary jazz scene.

In the kitchen, Chef Mark Estee's culinary credo that "food should be fresh, seasonal, local, and simple" produces big flavors and exciting menu selections influenced by various cultures and styles. As a result, diners enjoy an ever-evolving menu of contemporary Northern California cuisine that changes daily, and has earned Estee recognition from culinary organizations such as the James Beard Foundation and Ahwahnee Chef's Holiday.

Up front in the Lounge, JJ Morgan, of San Francisco's famed Up and Down Club, has established Moody's reputation for live jazz with shows by noted artists such as Mose Allison, The Josh Roseman Unit with Peter Apfelbaum, and Dred Scott. Even
Paul McCartney has dropped in on occasion for impromptu performances.

Together, Morgan and Estee have created something unique to Northern California in the heart of the High Sierra.

Sample Menu

Starters
Ahi 4 Ways
Tempura Ponzu, Poke EG, Sashimi Soy & Seared Nuoc Cham

Wild Mushrooms
Polenta, Farm Egg Sunny Side Up & Herbs

Crispy Pig Trotters
Sauce Gribiche, Gary Romano’s Peppercress & Lemon

Soup & Salad
Roasted Tomato Soup
‘en Croute,’ Red Wine & Mint

Moody’s Wedgie
Pt. Reyes Bleu Cheese, Cucumber, Bacon & Crispy Shallots

Arugula
Dates, Bacon, Hazelnuts, Pecorino Cheese & Sherry Vinaigrette

Desserts
Moody’s S’Mores
Housemade Marshmallows, Graham Crackers & Chocolate

Toffee Cake
Peanut Brittle, Toffee Sauce & Vanilla Ice Cream

Root Beer Float
Specialty Root Beer & Vanilla Ice Cream

Entreés
Veggie Hot Pot
Bulgar, Northern Beans, sautéed Vegetables, Dashi Broth & Tofu

Whole Tai Snapper
Red Chile Glaze, Asian Slaw & Crispy Rice Noodles

Moody's Big Ass Pork Platter
Loin, Coppa, Tenderloin, Trotter, Mashers & Apple Slaw

Featured Recipe

Braised short ribs
Serves 6

Recommended Phelps wine: 2005 Napa Cabernet Sauvignon

5lb. short ribs
1.5 lb. roasted tomatoes
1 ½ cup sliced onion
½ cup sliced garlic
½ bottle red wine
¼ cup tomato paste
1 bunch chopped sage
1 bunch chopped rosemary
1Tbsp. salt
1tsp. pepper
Chicken stock to cover.

Preheat oven to 350°F. Brown short ribs in heavy-bottom braising pan. Remove short ribs from pan when finished browning. Add onions and garlic, cook until tender, then add wine, tomato paste/roasted tomatoes and herbs. Whisk ingredients together, then go in with short ribs and stock. Bring to boil, cover and put in over, for 2 hours or until tender.

	Phelps Preferred Discount
	Present your membership card at MOODY'S and receive 25% off a bottle of any Phelps wine. Offer valid through August 1, 2008