DINNER MENU
530pm nightly

— SMALL PLATES —
ken's artisan bread service  3
with grilled leeks in olive oil

salmon gravlax carpaccio  14
radish, cucumber, smoked salmon roe, orange,
chile oil, ponzu granité, wonton

smoked trout & p.b.r. braised pork belly  13
warm potatoes, cucumber, celery-dill vinaigrette

roasted marrow bones  10
parsley, red onion, fresh horseradish and
grilled bread

charcuterie board  aq

— SALADS —
salad of belgian endive
and roasted autumn squash  10
house made ricotta, mushroom confit, mint,
saba, pecorino, olive oil

roasted organic beets and avocado salad  10
maple dijon vinaigrette, lettuces, orange,
truffle salted pistachios

radicchio salad with
buttermilk blue cheese dressing  10
house bacon, celery, radish, fried chickpeas,
hardboiled egg, green onion

chicken-fried quail &
sweet gem lettuce salad  13
feta cheese ranch dressing, poached quince,
toasted hazelnuts, chive

salad of ginger-marinated
grilled lamb shoulder  14
baby bok choy, fried shallots, shiitake mushrooms,
sesame soy vinaigrette

— SOUPS —
new england style seafood
& corn chowder  9
house bacon and garlic croutons

cream of butternut squash & apple soup  11
duck foie gras & rillettes crostini, maple sherry gastrique

— ENTREES —
roasted alaskan halibut filet  31
wild mushroom pot au feu, roasted turnip,
celeriac, dijon, marrow croutons grilled

wild salmon filet  26
cauliflower, brussels sprouts, ponzu brown butter,
yams, bonito, fried capers

grilled louisiana gulf prawns  27
mussel & fennel risotto, saffron, shaved fennel salad,
grapefruit vinaigrette

confit of moulard duck leg  26
hazelnut romesco, fried potato, brussels sprouts,
roasted squash, grilled pear

grilled maple-brined pork chop  25
gorgonzola creamed kale, pecans, roasted carrots,
apples & mustard seed

grilled carman ranch grass-fed
beef bavette steak  25
chanterelle, bean & broccolini ragoût,
crispy poached egg, horseradish

sweet potato and goat cheese ravioli  19
walnut-basil pesto broth, kale, beans,
garlic confit, roasted cauliflower

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DESSERT MENU

warm parmesan pound cake  8
riesling-poached peach, salted honey
crème anglaise, blueberries
2000 - Felsina - Vin Santo  15

coconut milk bread pudding  8
toasted coconut dulce de leche, chocolate malt granité
2005 - Royal Tokaji – Tokaji  15

brown sugar-vanilla bean crème brulée  7
summer berries, crème chantilly
Lustau - Pedro Ximenez - Sherry 6.50

chocolate espresso cake  8
rum mascarpone mousse, warm ganache
Rare Wine Co. “New York” – 10yr –
Madeira – Malmsey  9

meyer lemon panna cotta  8
cherries, blueberries, pistachio florentine,
hibiscus jus, shiso
2010 - Vietti - Moscato d'Asti  8

— CHEESE —
crémeux de bourgogne (fr. cow)  9
candied & fresh cherries, truffle salted pistachios

humboldt fog (ca. goat)  9
roasted fig purée, fresh figs, toasted walnuts

pecorino toscano (it. sheep)  8
strawberry mostarda, toasted hazelnuts

fourme d’ambert (fr. cow blue)  7
toasted cashews, dates, dark chocolate ganache

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BAR MENU
available nightly in the bar

arugula salad  8
blue cheese, almonds,
lemon mustard vinaigrette

new england style seafood
& corn chowder  7
house bacon and garlic croutons

bruschetta with herbed goat cheese  7
avocado, cucumber, black olive tapenade

baked ratatouille with house ricotta  9
pine nuts, basil, garlic rubbed grilled bread

grilled lamb sausage  12
chickpeas, basil pesto, chèvre, olive tapenade

hawaiian style pork ribs  13
hoisin glaze, cilantro & kimchi bean sprouts

gratin of roman-style tripe stew  11
beef tripe, tomatoes, pecorino and mint

cheeseburger  14
double patty of house-ground beef, fontina, onion,
iceberg & fancy sauce

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HAPPY HOUR MENU
4 to 6pm Mon - Fri

house selected red, white or bubbles  5

ken's artisan bread  1
grilled spring leeks in olive oil

grilled bruschetta with herbed goat cheese  5
avocado, cucumber, black olive tapenade

baked ratatouille with house ricotta  5
pine nuts, basil, garlic rubbed grilled bread

new england style seafood
& corn chowder  5
with house bacon and garlic croutons

roasted beet salad  5
orange, arugula, avocado, almonds, feta

hawaiian style pork ribs  8
hoisin glazed, cilantro & kimchi bean sprouts

cheeseburger  9
house-ground beef, fontina, onion,
iceberg & fancy sauce

gratin of roman-style tripe stew  5
beef tripe, tomatoes, pecorino, mint

charcuterie of the day  3