Friday, April 28, 2017
|Potato and celery soup with crème fraiche and dill||9.95|
|Local lettuces with Sherry-black currant vinaigrette, toasted almonds and Laura Chenel goat cheese||10.95|
|Paul’s Farm Little Gems with feta dressing, smoked bacon, grilled onions and tarragon||12.95|
|Shaved fennel, snap pea and marinated beet salad with buckwheat soba noodles, sesame vinaigrette, fish sauce, mint, cilantro, bubu arare and shredded nori||13.95|
|Balsamic roasted Treviso and San Daniele Prosciutto with Piave D’Oro, local olive oil and walnuts||14.95|
|House-made hummus & spiced ground beef with pistachios, mint, pomegranate molasses, sumac and grilled bread||14.95|
|Hand-made Bellwether Farm Ricotta Ravioli with mushrooms, roasted tomato sauce, greens, pine nuts and Parmesan||20.95|
|Sautéed Blue Nose Bass with herbed quinoa, micro green & herb salad, sautéed broccolini and olive beurre blanc||27.95|
|Lamb Shoulder braised in red wine with saffron Basmati rice and little roasted carrots||28.95|
|Grilled Pork Tenderloin with baked polenta, Tokyo turnips, braised red cabbage and whole grain mustard sauce||24.95|
|Grilled New York Steak au poivre with potato gratin, Romanesco cauliflower, shallot butter and Zinfandel sauce||32.95|
All of our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles of sustainability.
20% gratuity may be added to parties of six or more. We reserve the right to refuse service to anyone at any time.