Dinner Menu
Tuesday, January 19th, 2016
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