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