Chef's Five Course Tasting Menu 60
available nightly - standard wine pairing 25 or premium pairing 60
Chef's Three Course Tasting Menu 35
available Sundays only - includes paired wine flight
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DINNER MENU - July 2010
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SMALL PLATES —————
ken's artisan bread 3
grilled leaks in olive oil
three oysters 7
cucumber mignonette, ponzu wasabi and horseradish cocktail sauce
salmon gravlax carpaccio 12
radish, edamame, orange, chili oil, wonton
baked escargot & button mushrooms 13
herb-garlic butter, almonds, parmigiano reggiano
raclette 10
melted raclette, potato, sopressata, pickles
roasted marrow bones 13
parsley, red onion, fresh horseradish, grilled bread
gratin of roman style tripe stew 10
beef tripe, tomatoes, pecorino and mint
charcuterie board aq
SALADS —————
grilled broccolini with crispy poached egg 12
anchovy-brown butter vinaigrette, parmigiano reggiano, basil
viridian farms' mixed lettuces and avocado salad 10
orange, feta, toasted almonds, cherry vinaigrette
whole roasted sugar snap peas 10
house made ricotta, mushroom confit, mint saba, pecorino, olive oil
grilled bacon-wrapped black mission fig salad 12
blue cheese, arugula, and toasted pine nuts, balsamic reduction
smoked trout and cucumber salad 13
warm potatoes, braised pork belly and dill vinaigrette
radicchio and roasted red beet salad 12
peach, chèvre, warm pancetta vinaigrette, toasted pecans
SOUPS —————
new england style seafood & corn chowder 9
house bacon and garlic croutons
apricot & heirloom tomato gazpacho 8
oregom bay shrimp ceviche, avocado, popcorn
ENTREES —————
grilled halibut filet 27
snap peas , morel & bacon vinaigrette, creamed lentils and barley
grilled bristol bay sockeye salmon filet 26
roasted eggplant & fennel, green beans, chickpeas, salsa verde, rouille
sautéed scallops in green curry 27
summer vegeltables, pickled red onion, cilantro and toasted peanuts
grilled maple-brined pork chop 24
cripsy roasted chile polenta, hazelnut chimichurri, tomato-stewed kale
grilled lamb t-bone and lamb fennel sausage 27
flageolet beans, grilled swiss chard with feta & fig, black olive tapenade
grilled ribeye steak 30
fried zucchini, corn & tomato saland, fingerlings, buttermilk blue cheese
morel mushroom and goat cheese ravioli 19
cashew-basil pesto broth, spinach, red potato, green beans, garlic confit