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SA LAD S ENT REE S

CINDY’S HOUSE SALAD 13 CHICKEN MILANESE 22


vegetable crudite, little gem, bibb, three peppercorn dressing, sweet corn pudding, texas caviar, chow chow, smoked shallot, arugula
parmesan, sourdough crouton
ROAST PORK SANDWICH 23
WALDORF SALAD 14 al pastor marinade, pineapple relish, pickled red onion, aioli, tajin taro chips
kale, gem, fenugreek gouda, heirloom apple,
grape, pecan, smoked apple dressing CHILLED SOMEN NOODLES 25
king crab, crispy shitakes, delicata squash, miso,
BEET & AVOCADO 15 pickled turnips, brussel sprout, pumpkin oil
beet mosaic, smoked avocado mousse,
pickled fresno, fennel, sorrels ARCTIC CHAR 26
charred wax beans, golden beets, mizeria, fried potato

PRIME SKIRT STEAK 27


cindy’s steak sauce, bean puree, roasted peppers, radish
A P P ET I Z E R S

SQUASH & PARSNIP SOUP 15


butternut aigre doux, curry, crispy parsnips, cilantro
DE SSERTS
ROMAN GNOCCHI 16
stracciatella, sweet peppers,
tuscan kale, tomato vinaigrette S’MORES BAKED ALASKA 10
dark chocolate mousse, brown butter sable, chocolate ice cream, burnt meringue
OYSTERS ON THE HALF SHELL 18/36
chef’s selection, traditional accoutrements STRAWBERRY DREAMSICLE 10
fromage blanc sorbet, roasted strawberry ice cream,
graham cracker sable, preserved local strawberries

RUM VANILLA CANELÉ 10


rum soaked raisins, roasted banana ice cream, rum vanilla crème anglaise

executive chef: christian ragano


chef de cuisine: keith potter consuming raw or undercooked meats, poultry, seafood,
pastry chef: jove hubbard shellfish or eggs may increase your risk of foodborne illness.