dinner

Friday 8 August 2008

starters
Squash & saffron soup
with a goat cheese crostini and marinated peppers 8.
Cortez Bay scallop ceviche
with cucumbers, Denison Farm sungold tomatoes, basil tips and avocado vinaigrette 13.
Artisan cheese plate
with fried almonds and quince 14.
Rabbit loin
wrapped in pancetta with fried green tomatoes and tarragon aiöli 15.
Spicy Monterey Bay calamari
with arugula, ice lettuce, cherry tomatoes and castelvetrano olive tapenade 14.

salads
Roasted beet
with Mad River goat cheese, Viridian greens, black currant vinaigrette and pistachios 12.
Persephone Farm cauliflower
with arugula, kalamata olives, radicchio, boquerones, pinenuts and salsa verde 11.
Green beans
with dungeness crab, shaved fennel, black cherry tomatoes and citrus vinaigrette 14.
Butter lettuce
with lemon cucumbers, black radish and yogurt-dill dressing 9.

pastas
Orecchiette
with garlic polpettine, radicchio, plum tomatoes and parmigiano-reggiano 14. / 21.
Tagliatelle
with green beans, gold potatoes and basil pesto 13. / 19.
Spaghetti
with olive oil poached albacore tuna, niçoise olives, capers and heirloom tomatoes 14. / 21.
Rigatoni
with lamb ragù and ricotta salata 14. / 21.

entrées
Pacific halibut
with summer squash, white dal, cherry tomatoes and sauce gribiche 28.
Sautéed white sturgeon
with roasted beets, spinach and Spring Hill Farm red pepper-walnut relish 28.
Spit-roasted chicken
with romano beans, green tomato & lodi apple salsa with toasted almonds 26.
Slow-grilled Carlton pork shoulder
with fennel, Bluebird Farms farro, blueberries and basil 28.
Grilled Oregon leg of lamb
with eggplant, Kingfisher zucchini, cipollini onions and saracena olive vinaigrette 28.
Wood-grilled Delmonico steak
with grilled radicchio, Your Kitchen Garden roasted fingerling potatoes and Laveccia balsamic 33.

18% gratuity will be added for your party of six people or more