Dinner Menu

Saturday, May 7th, 2011

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Small Plates

10.

Woven Roots Greens, green olive Caesar, croutons, roasted salami

Charred Octopus, hummus, curry, smoky pepper oil and caramelized yogurt

Marinated and Pickled Asparagus, warm chevre, truffle puree, Spanish omelet

Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco

Peanut Butter, Chicken Liver and Raisin Pate, mustards, toasts

Hot and Cold Smoky Trout Rillettes, pickled apricot “salad”, toasts

Confit of Waygu Beef Tongue, local veggies, fried garlic rouille

Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese

Fried Oysters, white miso aioli, pea shoots and pickle pearls

Pork Meatballs, arugula and cucumber

Sourdough toast (2.)

Pasta

20.

Orecchiette, white beans, broccoli, anchovy butter and leeks

Semolina gnocchi, ramp pesto, carrots, sunflower seeds, braising greens

Linguini, bone marrow tomato sauce, garlic crumbs

Smoked Gouda mac and cheese (16.)

Garganelli, roasted tomatoes, Parmesan and EVOO (16)

Plates

25.

Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds

Poached and Seared NEFF Beef (medium) mushrooms, potato puree and asparagus

Required Legal Notice:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy