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DINNER MENU
530pm nightly

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

three oysters  7
cucumber mignonette, ponzu wasabi
and horseradish cocktail sauce

salmon gravlax carpaccio  14
radish, edamame, orange, chile oil, wonton

baked escargot &
button mushrooms  13
herb-garlic butter, almonds,
parmigiano reggiano

raclette  11
melted raclette, potato, sopressata, pickles

roasted marrow bones  13
parsley, red onion, fresh horseradish and
grilled bread

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

charcuterie board  aq

— SALADS —
salad of summer squash  10
house made ricotta, mushroom confit,
mint saba, pecorino, olive oil

grilled bacon-wrapped fig salad  13
blue cheese, arugula, and toasted pine nuts,
balsamic reduction

local mixed lettuces
and avocado salad  10
orange, feta, toasted almonds,
cherry vinaigrette

radicchio and roasted red beet salad  12
peach, chèvre, warm pancetta vinaigrette,
toasted pecans

grilled broccolini with
crispy poached egg  12
anchovy-brown butter vinaigrette,
parmigiano reggiano, basil

smoked trout and cucumber salad  13
warm potatoes, braised pork belly
and dill vinaigrette

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

apricot & heirloom tomato gazpacho  8
oregon bay shrimp ceviche, avocado, popcorn

— ENTREES —
sautéed bacon-wrapped ruby trout filets  26
tomato-potato gratin, olives, soft-boiled duck egg
green beans, rouille

grilled wild salmon filet  27
thai green curry with summer vegetables,
pickled red onion, cilantro, peanuts

chicken-fried quail  25
vadouvan lentils, herbed yogurt,
watermelon-tomato salad, feta

grilled maple-brined pork chop  26
cripsy roasted chile polenta,
hazelnut chimichurri, tomato, padrón peppers

grilled lamb t-bone and
lamb fennel sausage  27
flageolet beans, grilled swiss chard,
chevre & fig, black olve tapenade

grilled ribeye steak  30
fried zucchini, corn & tomato salad, fingerlings,
buttermilk blue cheese

roasted eggplant and
goat cheese ravioli  19
cashew-basil pesto broth, spinach,
red potato, green beans, garlic confit

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DESSERT MENU

parmesan pound cake  8
peach compote, strawberry anglaise, chantilly cream
2000 - Felsina - Vin Santo 15

cherry & dark chocolate bread pudding  8
toasted almond, cherry caramel, almond milk granité
2005 - Royal Tokaji - Tokaji  15

brown sugar-vanilla bean crème brulée  7
armagnac-soaked prune
Lustau - Pedri Ximenez - Sherry  6.50

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

sweet corn & maple panna cotta  8
fresh berries, pistachio florentine, hibiscus jus
2008 - Vietti - Moscato d'Asti  7

— CHEESE —
ancient heritage adelle (or. sheep/cow)  10
rhubarb-strawberry compote, truffle salted pistachios

gorgonzola lucifero (it. blue)  9
radish, pickeled beet, potato chips, orange-chile oil

langres chalancey (fr. cow)  9
blueberry and oat-pecan crumble

bermuda triangle (ca. goat)  8
candied fig, balsamic fig paste, walnuts

pecornio toscano (it. sheep)  8
rainier cherry-fig mostarda and hazelnuts

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BAR MENU
available nightly in the bar

arugula salad  7
blue cheese, almonds, lemon-mustard vinaigrette

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

caulifower mac & cheese  10
cheddar cheese, roasted cauliflower, bread crumbs

grilled lamb sausage  12
heirloom beans, basil pesto, chèvre, olive tapenade

hawaiian style pork ribs  12
hoisin glaze, cilantro & kimchi bean sprouts

cheeseburger  13
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 leeks in olive oil

three oysters  5
cucumber mignonette, ponzu wasabi and
horseradish cocktail sauce

grilled broccolini with crispy poached egg  7
parmesan, anchovy-brown butter
vinaigrette, basil

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

salmon gravlax bruschetta  5
grapefruit, basil, edamame purée

roasted red beet salad  5
orange, avocado, pine nuts, feta

hawaiian style pork ribs  8
hoisin glaze, 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