Dinner Menu

Tuesday, January 19th, 2016

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Smaller Plates

12.

Chicken Liver and Port Pate

pickled green strawberry, fig jam and toast

Chorizo and Beef Chili

pimento cheese, scallions, fritos

 Mousse of Steelhead Trout

horseradish, cucumber, black pepper and toasts

Fried Brussels Sprouts

kimchi peanut butter, bacon, more peanuts

Winter Squash and Orange Salad

kale, shallot, carrot, feta, pumpkin seeds

Generic Romaine and Dave’s Caesar

maine crab, croutons, avocado

Beef, Potato and Cheese Tacos

almond romesco, slaw, bodega jalapeno

Brisket and Leek Poutine

store bought fries, Maplebrook curds

Tuna Fritters

Russian, frisee, watermelon radish

semolina toasts (3.)


Larger Plates

25.

Red Wine Braised Short Rib of Painted Hills Beef

creamed spinach, roasted onion, pickled green beans

Crepinette of Veal, Pheasant and Black Truffle

cherry, sherry and mustard jus, purple potato, Brussels and Leek soubise

Breast of Canadian Duck

red wine and currant braised cabbage, celery root

Sautéed Idaho Trout

pickled beets, horseradish, frisee, petite borscht, apple


Pasta and Etc…

15./22.

Campanelle, button mushroom and Madeira crema, fried onions, peas

Spaetzle, pork confit, sauerkraut, mustard and rye

Semolina Dumplings, spicy Italian sausage and peppers, pecorino

O’Somlo’s Roni and Sausage Hoagie, cheese, pepperoncini, marinara and a mock Italian salad (15.)


Sweet

10.

Peanut Butter Pudding Trifle

strawberry jam, cocoa-graham crumble

Coconut Rice Pudding

oranges, cherries, crushed fortune cookies and more coconut