DINNER  -  DESSERT


-- 03.2017 --

 

snacks

marinated olives

goat cheese toasted ciabatta

boxcarr robiola “cottonbell”, toasted ciabatta

fontina arancini, merquan-lemon honey

country style pork and duck paté, pistachio, pickled ramps, dijon

brie de meaux, meyer lemon preserves, walnuts, toasted ciabatta

 

vegetables

creamless celery root soup, black truffles, parmigiano reggiano

arugula, endive, mushrooms, fennel, parmesan, citrus vinaigrette

ruby red & golden beets, candied walnuts, meyer lemon yogurt

romaine, pickled radishes, blue cheese, burnt honey vinaigrette

 

seafood

yellowtail hamachi, grapefruit, orange, radish, ponzu

octopus tempura, romesco, fennel, arugula, hummus

jumbo lump crab cake, napa, green apple, pecans, mustard sauce

butter braised lobster, truffle potatoes, broccoli mousseline

scallops, oyster mushrooms, brussels, turnips, lobster-carrot

herb-crusted lemon sole, young carrots, asparagus, bacon

mountain trout, carrots, parsnips, sweet potatoes, lemon-thyme

 

meats

breast of duck*, shiitakes, fuji apple, brussels sprouts, tokyo turnips

short rib of beef, carrots, turnips, snap peas, potato puree

cervena venison, butternut squash, sweet potato, oyster mushroom

slow cooked pork, goat cheese & potato agnolotti, kale, bacon vinaigrette

spinalis steak, baby spinach, creamy potatoes, arugula, shallots

 

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snacks are priced between $4 - $6, starters between $9 - $23,
entrees between $28 - $42, desserts between $7 - $9 

an additional six-course tasting menu is available nightly
(offered for the entire table only)

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pastries: kathryn king     
chef / owner: gerry klaskala