Dinner Menu

Thursday, August 26th, 2010

share this:

Small Plates


Yukon Gold Potato, Garlic and Kale Soup

Crispy Lamb Neck Tacos, tomatillos, ancho pepper cabbage

Duck Liver and Almond Pate, currant cassis reduction and toasts

Roasted Beets, cantaloupe, feta, dill vinaigrette and lemony sunflower seeds

Farm Girl Farm Tomatoes, bacon, lettuces, garlic toasts and aioli

Rabbit Rillettes, elderflower mostarda, pickles

Crispy Rice and Chicken Wing Confit Croquettes, sriracha hot sauce, whipped blue cheese, carrots

Mixed Greens with vinaigrette (8.)

Sourdough Toasts with olive oil (2.)



Saffron, black olive and rock shrimp risotto (22.)

Linguini, Beef Bolognese, Romano cheese

Crispy “Eggplant Parmigiana”, eggplant, provolone, tomatoes and French phyllo

Garganelli, crimini mushrooms, roasted garlic and goat cheese cream

Orecchiette, lamb, green olive and sweet pepper ragout



Olive Oil Poached Wild King Salmon, quinoa, wheatberries, rice, roasted tomatoes and chorizo vinaigrette

Pan Seared NEFF Skirt Steak, lentils, melted onions, fingerling potatoes, kale and a roasted garlic bone marrow jus

Roasted Scallops, cucumbers, pickled watermelon, split pea puree and shiso yogurt

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