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Appetizers
|
Kumamoto oysters on the half shell with
red wine mignonette
|
13
|
|
|
Celery root and potato soup with chive oil
|
8
|
|
|
Romaine, radicchio and watercress with gorgonzola
and walnuts in red wine vinaigrette
|
8
|
|
|
Ahi tuna tartare tacos with lime vinaigrette
and mango salsa
|
13
|
|
|
Mussels sautéed in Pernod with tarragon
and grilled bread
|
12
|
|
|
Pizzetta with heirloom tomatoes, fava beans
and basil
|
11
|
|
|
Grilled lamb chops with gorgonzola polenta
cake, roasted peppers and sherry vinegar
|
12
|
|
|
Gnocchi with wild mushrooms and pecorino
|
9
|
|
|
Arancine stuffed with duck confit and goat
cheese
|
10
|
|
|
Baked piquillo peppers stuffed with fresh
dungeness crab in a pimienton béchamel
|
10
|
|
|
|
|
|
Entrees
|
Pumpkin ravioli with sage and hazelnuts
|
19
|
|
|
Seared day-boat scallops over leek risotto
|
27
|
|
|
Pan roasted chicken over parsnip puree with
baby carrots and black truffle vinaigrette
|
22
|
|
|
Braised oxtail with
housemade pappardelle
|
20
|
|
|
Grilled local halibut
with lemon beurre blanc, asparagus and farro salad
|
25
|
|
|
Coca-Cola braised pork shoulder with white
bean puree and pickled red onions
|
21
|
|
|
Seared
beef "Wellington" in puff pastry with horseradish
cream, bone marrow butter and Yorkshire pudding
|
29
|
|
|
|
|
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Sides
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Crispy polenta fries with spicy tomato vinaigrette
|
4
|
|
|
Sautéed brussels sprouts with capers and
brown butter
|
5
|
|
|
Grilled asparagus with shaved pecorino
|
5
|
|
|
|
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