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print friendly Dinner Menu (PDF) Evening Menu spring onion & cauliflower soup with melted green garlic & chili oil 9 selection of three oysters with shallot & black pepper mignonette 9 caesar salad with chopped romaine, radicchio, whole grain mustard dressing & reggiano cheese 9 pickled beet & blood orange salad with arugula, mint, smoked almonds & feta 12 chicken liver & applewood smoked bacon mousse with rhubarb & blood orange compote 9 seared ahi tuna with radish salad, golden raisin & blood orange 17 crab arancini with spicy pimentón aioli, meyer lemon & frisée salad 12 seared sonoma foie gras with pickled huckleberries & toasted brioche 18
l tagliatelle pasta with saffron cream, roasted cauliflower, dried currants & raisins 21 prosciutto wrapped halibut with savoy spinach, fava beans & salsa verde 28 seared salmon with citrus & dungeness crab risotto 28 striped bass with sunchoke purée, braised brussels sprouts, salsify & black truffle cream 28 lamb loin chops with braised green lentils, meyer lemon, mâche & thyme scented red wine glaze 33 braised chicken ragu with orecchiette pasta, tuscan black kale & pecorino romano 23 peppercorn braised new york strip steak with melted cipollini onions, rabe & honey meyer lemon jus 38
t a s t i n g m e n u braised rabbit tortellini with spring garlic, pea tendrils & poached quail egg Marsanne, Rosenblum Cellars, Dry Creek Valley, Sonoma 2004
pekin duck breast with grilled asparagus, snap peas citrus salad & duck jus Syrah, 5 Mile Bridge, “Margarita Vineyard,” Paso Robles 2005
buttermilk panna cotta with grapefruit sorbet & tarragon tapioca
vanilla glazed buttermilk panna cotta with grapefruit sorbet fingerling potatoes 5 young savoy spinach 5 honey glazed baby carrots 5 crispy fries 5
t h r e e c o u r s e m e n u $48 tasting wine flight $24 per person
an 18% service charge is added to parties of 6 or more
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