DINNER  -  DESSERT


-- 02.2017 --

 

snacks

marinated olives

goat cheese toasted ciabatta

boxcarr robiola “cottonbell”, toasted ciabatta

short rib & blue cheese arancini

brie de meaux, apricot 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

spaghetti squash, yellow foot chanterelles, pecans, goat cheese

 

seafood

yellowtail hamachi, grapefruit, orange, radish, ponzu

octopus tempura, romesco, fennel, orange, almonds, pickled shallots

smoked salmon, bagel crisps, crème fraîche, salmon caviar

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

butter braised lobster, truffle potatoes, broccoli mousseline

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

herb-crusted lemon sole, broccoli, shiitake, bacon, fingerlings

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

 

meats

crisped duck confit, lentil & celery salad, vadouvan crème fraîche

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

cervena venison, butternut squash, sweet potatoes, dried cherry

breast of duck, shiitake, apple, brussels sprouts, turnips, carrots

slow cooked pork, sweet potato agnolotti, kale, bacon vinaigrette

spinalis steak, fingerlings, maitake mushrooms, onion soubise 

 

 

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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)

--

 

pastries: kathryn king     
chef / owner: gerry klaskala