Dinner Menu

Thursday, January 21st, 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 Ranch Salad

shaved cucumber, radish, garlic croutons

Beef, Potato and Cheese Tacos

almond romesco, slaw, bodega jalapeno

Turkey Gravy Poutine

store bought fries, blue cheese, black pepper

Tuna Fritters

spicy aioli, frisee, watermelon radish

Broccoli, Beer and Cheddar Soup

pickled shallot, crushed Ritz, more broccoli

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, pomme puree, glazed carrots

Breast of Canadian Duck

red wine and currant braised cabbage, celery root, pomegranate, pear

Sautéed Idaho Trout

pickled beets, horseradish, watercress, petite borscht, apple


Pasta and Etc…

15./22.

Orecchiette, button mushroom 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 Trifle

strawberry jam, cocoa-graham crumble

Coconut Rice Pudding

oranges, cherries, crushed fortune cookies and more coconut