Dinner Menu Sample

Appetizers

SEASONAL SOUP 6
BOUDIN BLANC RAGOUT BLACK TRUMPET MUSHROOMS, VEAL SWEETBREADS 15
PAN SEARED FOIE GRAS APPLE POUND CAKE, POMEGRANATE, HAZELNUT  20
CHARRED OCTOPUS CASTELVETRANO OLIVES, NDUJA 12
SPANISH IBERICO HAM PLATE GRILLED BREAD 25
STRIPED BASS CEVICHE PINEAPPLE-AJI AMARILLO, POTATO WISPS, KHOLRABI 14

Salads

BABY KALE SALAD KUMQUATS, PERSIAN CUCUMBER, ANCHOVY, QUINOA 10
ROASTED APPLE SALAD FRISÉE, ROASTED PARSNIPS, PANCETTA, MAPLE VINAIGRETTE 9
LOCAL MIXED GREENS SHAVED MUSHROOMS, PARMESAN, LEMON-OLIVE OIL 9
ROASTED GOLDEN BEET SALAD CAULIFLOWER, RADICCHIO, GOAT CHEESE MOUSSE 9

Pasta

BURNT FLOUR ORCHIETTE LAMB BACON, BROCCOLINI, CHILE 15
BRAISED RABBIT GNOCCHI POTATO GNOCCHI, SHIITAKE MUSHROOM, PARMESAN 15
WILD BOAR PAPPARDELLE PECORINO CHEESE 15
LOBSTER RAVIOLI WHITE WINE-FENNEL CREAM SAUCE, CRONES 15

Entrées

SHORT RIB & SIRLOIN DUO CARROT-ORANGE PURÉE, QUINOA, CROSNE,
ROMANSECO BROCCOLI 
35
BONE-IN VEAL CHOP FARRO, HEDGEHOG MUSHROOMS, SALSIFY, SPINACH, PANCETTA 40
EIGHT HOUR ROAST PORK SCALLION RISOTTO, JALISCAN PICO, PAN SAUCE 26
SAUTÉED DUCK BREAST SWEET POTATO, TEMPURA BROCCOLINI, PLUM SAUCE 29
CAMPO LINDO FARMS CHICKEN PICCATA WHIPPED POTATOES, BRUSSELS, CAPER SAUCE 26
ICELANDIC ARCTIC CHAR* WHITE BEANS, SUNCHOKE PURÉE, CARROTS, PESTO 30
SEARED SCALLOPS* PARSNIP PURÉE, BLACK TRUMPETS, ROASTED BABY CARROT 36
WILD RED GROUPERCLAM CHOWDER, GUANCIALE, SWISS CHARD 32

20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

*BEEF & FISH ON THIS MENU ARE COOKED TO ORDER & MAY BE RAW OR UNDERCOOKED- PLEASE BE AWARE OF THESE ITEMS. THE CONSUMPTION OF RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

Side Items

POTATO GNOCCHI
BROCCOLINI
SWISS CHARD
WHIPPED POTATOES
GARLICKY SPINACH
ROASTED BABY CARROTS
SAUTÉED MUSHROOMS
5 EACH

4 COURSE TASTING MENU APP, FISH, MEAT, DESSERT 60
5 COURSE TASTING MENU 
APP, SALAD, FISH, MEAT, DESSERT 70
6 COURSE TASTING MENU 
APP, SALAD, FISH, MEAT, CHEESE, DESSERT 75
Tasting menus are chef’s choice
WINE PAIRINGS AVAILABLE 30/35/40

 

Wines by the Glass
Menu Sample

Whites by the Glass

Secco Italian Pink Bubbles , Italy 8 Scarpetta Pinot Grigio, Italy 9 Aichenberg Grüner Veltliner 7 Kung Fu Girl Riesling, Washington 9 Smoke stack Sauvignon Blanc, New Zealand 9 The Path Chardonnay, California 9 Michael Smith Private Label Bordeaux Blanc, France 12 Domaine Laporte Sancerre, France 13 Conn Valley Vineyards Chardonnay, California 15 Veuve Cliquot Champagne, France 15 Renegade Wine Company Rosé, Washington 8

Reds by the Glass

La Madrid Malbec, Argentina 8 Epilogo Tempranillo-Merlot, Spain 8 Rapido RED Sangiovese, Italy 9 Ayres Pinot Noir, Oregon 9 E. Guigal Côtes du Rhône, France 10 Vina Robles Cabernet Sauvignon, California 10 Tommasi Cabernet-Sangiovese Blend, Italy 11 Orin Swift ‘Abstract’ Grenache Blend, California 12 Michael Smith Private Label Bordeaux, France 12 Paul Hobbs Felino Cabernet Sauvignon, Argentina 14 Domaine Serene Pinot Noir, Oregon 16

Desserts
Menu Sample

PEANUT BUTTER FRITTERS MAPLE ICE CREAM, CANDIED PROSCIUTTO, PEANUT BRITTLE
FRANGIPANE PEAR TART MASCARPONE ICE CREAM, CHERRY WALNUTS
HONEY CAKE CARDAMOM, CHAI LATTE ICE CREAM, PERSIMMON JAM, LOCAL HONEY & HAZELNUTS
APPLE CRISP BUTTERNUT SQUASH, CRANBERRIES, CINNAMON ICE CREAM
FLOURLESS CHOCOLATE TORTE SALTED CARAMEL, SCOTCH ICE CREAM, PISTACHIO
HOUSE MADE ICE CREAMS & SORBET TRIO OF DAILY SEASONAL FLAVORS

Each dessert selection above is 9 dollars.

Artisanal Cheese Selection
Menu Sample

Robiola Bosina, cow & sheep milk, Piedmont, Italy
Piave Vecchio D.O.P., cow’s milk, Belluno, Italy
Stilton Blue P.D.O., cow’s milk, Deryshire, England
Humbolt Fog, goat’s milk, Humbolt, CA

Each cheese selection above is 9 dollars.

Dessert Wine and Port
Menu Sample

Vietti Moscato d’Asti, Italy NV 9/44
Kiráyudvar Tokaji Aszu Lapis, (6 puttonyos) Hungary 2005 20/160
Disznoko Tokjai Aszu, (5 puttonyos) Hungary 2007 9/44
Pierre Ferrand Pineau des Charentes, Cognac, France NV 8/80
Chateau Prost Sauternes, France 2009 10/57
Dolce Late-Harvest Wine, Napa Valley, California 2007 25/140
Villa M brachetto d’Acqui, Toscana, Italy NV 8/48
W&J Graham’s Six Grapes Ruby Port, Portugal NV 9/54
Niepoort 10 Year Tawny Port, Portugal NV  12/60
Niepoort 20 Year Tawny Port, Portugal NV 20/120
Quinta do Noval Vintage Port, Portugal 2007 25/140
Grand Marnier 100 Year Cognac XO 2 oz 40
Grand Marnier 1880 Cognac XO 2 oz 60

MICHAEL SMITH CHEF/OWNER
NANCY SMITH
GM/OWNER
DANIEL EHRHARD CHEF DE CUISINE
ALBERTO SANTORO BAR MANAGER
BRYAN KITAHARA MANAGER
ANGIE KOBETS ASST. MANAGER
TIM BERKO PASTA CHEF