Dinner Menu
Saturday, May 7th, 2011
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