Monday, September 22nd 2008

Soup & Salads

Butternut squash soup with crème fraîche and maple syrup 6
Mixed greens, citrus-tarragon vinaigrette, almonds, roasted beets, cucumbers, grana padano 7
Heirloom tomatoes, arugula, white bean -tallegio crostini , sherry reduction, pine nuts 9
Appetizers
Sweet corn flan, grilled shrimp, crisp pancetta, leeks, chive oil 1 1
Chilaquiles: braised pork, chorizo, queso seco, housemade barbecue sauce, tortillas 9
Grilled quail, buttermilk cornbread, chipotle honey butter, creamy chard 10
Seared free range chicken livers with bacon, capers, shallots 8
and white wine butter sauce on crostini
House made fettuccini, little neck clams, cherry tomatoes, 10
caramelized fennel and chard in a white wine sauce
Lobster risotto, sweet corn, green beans, tarragon oil 1 1
Cheese plate: Manchego (Spain ), Castelrosso Piemonte (Italy), Goat Cheese (Missouri), 12
roasted local apples, housemade raisin compote, truffle honey
Osborne PX sherry, Vigna del Papa Vin Santo, Taylor Fladgate 10 year Port

Entrees
Braised Berkshire Pork Belly 23
apple cider braised, crisp house-cured pancetta, local sweet potatoes,
swiss chard, horseradish -mustard glaze, braising jus
2005 Zaca Mesa, Z Cuvee

Barramundi 23
saffron -tomato broth, poached potatoes, organic spaghetti squash, braised fennel
2007 Ku Fu Girl Riesling
Prime Ribeye 32
grilled 14 oz. ribeye, roasted varietal potatoes, sautéed local green bean s,
bleu cheese butter, sweet demi glace
2003 Chateau Larose-Trintaudon Bordeaux

Veal Strip Loin 26

seared veal m edallion , braised Wagyu cheek, cranberry beans, patty pan squash, mustard demi glace
2006 Susana Balboa Malbec

Seared Scallops 24
creamy white beans, Spanish chorizo, local squash, sautéed greens, sherry gastrique
2006 Chateau du Montfort Vouvray

Wild Salmon 25
French lentils, melted leeks, roasted sweet onion, red pepper cream sauce
2006 Fess Parker Pinot Noir

Tomato Orzo 1 8
orzo pasta, varietal tomatoes, balsamic roasted squash, sweet onions, basil, Castlerosso Piemonte
2005 Faiveley Bourgogne Rouge

Desserts
Chocolate molten cake, vanilla bean ice cream,caramel sauce 7
Chateau Reynella “O ld Cave,” Tawny Port
Banana bread French toast, peanut butter -hazelnut ice cream 7
Höpler Noble Reserve 2001
Bruléed organic melon, chocolate mousse, melon granita 7
Michele Chiarlo Moscato D’asti NV
Executive Chef: Andrew Sloan Chef de Cuisine: Brandon Winn