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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