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First Courses
Fennel and Leek Soup with Lemon Oil | 9
Baby Mixed Greens with Warm - Aged Goat Cheese Toasts, Beets and Sherry Vinaigrette | 9
Arugula with Shaved Fennel, Feta, Pine nuts and Creamy Lemon Dressing | 9
Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12
Crispy Veal Sweetbreads with Fava Beans, Rhubarb and Almonds | 14
Main Courses
Chioggia Beet Risotto with Chevre and Chervil | 22
Seared Sea Scallops with Mushrooms, Pancetta, English Peas and White Truffle Oil | 28
Alaskan Halibut with Spring Onions, Baby Carrots, Asparagus and Tarragon Aioli | 29
Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites, Rapini
And Roasted Shallot Butter | 34
Black Truffle Roasted Game Hen with Italian Kale, Fingerlings and Tarragon Jus | 26
Wood Grilled Pork Loin with Swiss Chard, Chick Peas and Cipollini Onions | 26
Cheese
Rogue Creamery Crater Lake Blue with Apricots and Thyme Honey | 10
Buchèron with Chiogga Beets and Balsamic Syrup | 9
Cowgirl Creamery St. Pat with Candied Fennel and Marcona Almonds | 9
Desserts
Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream | 9
Warm Beignets with Crème Anglaise and Heirloom Berry Jam | 8
Stawberry Sorbet and Mascarone Ice Cream with Langue de Chats | 8
“Cannoli” with Rhubarb, Lemon and Almonds | 9
Banana Pot de Crème with Rum Whip and Nougatine | 9
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