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DINNER MENU - Feb 2012
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STARTERS —————
ken's artisan bread 3
grilled leeks in olive oil
mushroom risotto 12
shitake & oyster mushrooms, truffled mascarpone
roman style tripe stew 11
beef tripe, tomatoes, pecorino and mint
roasted marrow bones 12
parsley, red onion, fresh horseradish, grilled bread
smoked trout & p.b.r. braised pork belly 14
warm potatoes, cucumber, celery-dill vinaigrette
CHARCUTERIE —————
charcuterie board 18
fried terrine, foie torchon, pickles, tuna sausage,
lamb pate, steelhead gravlax, pbr braised pork belly
smoked plate 12
maple beef chorizo, cold smoked salmon, cold smoked sablefish, house bacon
POTTED CHARCUTERIE —————
duck rillettes 8
strawberry-orange marmalade, pickled vegetables
pork rillettes 8
peach-blackberry mostarda, pickled vegetables
tonno de maiele 8
olive oil poached pork, vitello tonnato, fennel pollen, cornichon
CHEESE —————
crémeux de bourgogne (fr. cow) 9
candied green apples, truffle salted pistachios
humboldt fog (ca. goat) 9
pear, balsamic fig purée, smoked almonds, spiced honey
fourme d’ambert (fr. cow blue) 7
toasted cashews, dates, dark chocolate ganache
SALADS —————
roasted organic beets and avocado salad 10
maple dijon vinaigrette, lettuces, orange, truffle salted pistachios
radicchio salad 10
buttermilk blue cheese dressing, house bacon, celery,
fried chickpeas, hardboiled egg
salad of ginger-marinated grilled lamb shoulder 14
baby bok choy, shiitake mushrooms, sesame soy vinaigrette
SOUPS —————
new england style seafood chowder 10
house bacon and garlic croutons
ENTREES —————
grilled wild steelhead filet 27
braised beans, spinach, fried cauliflower, roasted fennel, tapenade aïoli
pancetta wrapped whole ruby trout 24
sautéed brussels sprouts, fingerling potatoes, finished with brown butter
confit of moulard duck leg 26
hazelnut romesco, fried potato, brussels sprouts, roasted squash, grilled pear
grilled maple-brined pork chop 25
raclette & root vegetable gratin, grilled broccolini
grilled carman ranch grass-fed beef flank steak 28
oyster mushrooms, fingerling & broccolini ragoût, crispy poached egg, horseradish
sweet potato and goat cheese ravioli 19
walnut-basil pesto broth, kale, beans, garlic confit, roasted cauliflower