Dinner
Menu|
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Appetizers |
Kumamoto oysters on the half shell with
red wine mignonette |
13 |
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Artichoke
soup with lemon oil and pecorino |
9 |
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Ahi tuna tartare tacos with lime
vinaigrette and mango salsa |
13 |
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Romaine,
radicchio and watercress with gorgonzola and walnuts in red wine vinaigrette |
9 |
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Veal meatballs
with tomato porcini sauce |
9 |
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Gem
lettuce salad with radishes, walnuts, green beans and green goddess dressing |
9 |
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Salt cod brandade with lemon aioli and crostini |
10 |
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Watermelon with feta cheese, pine nuts, mint, cayenne and lime |
9 |
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Duck confit imperial rolls with spicy pomegranate
dipping sauce |
9 |
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Pizzas
and Pastas |
Pizzetta
with heirloom tomatoes, fava beans and basil |
12 |
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Pizzetta
with pancetta, onions, chili flake and egg yolk |
12 |
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Baked
ricotta gnocchi with broccoli rabe pesto and chopped walnuts |
9 |
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Pork
confit ravioli with goat cheese, leeks, pine nuts and arugula |
20 |
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Short
rib lasagne with parmesan béchamel and tomato puree |
20 |
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Entrées |
Roasted monkfish
over creamy leeks with salsa verde |
24 |
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Grilled local halibut with lemon beurre blanc, asparagus and farro salad |
24 |
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Pan roasted chicken over spaetzle with asparagus
and wild mushrooms |
22 |
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Coca-Cola braised pork shoulder with white
bean purée and pickled red onions |
21 |
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Seared
beef "Wellington" in puff pastry with horseradish cream, bone marrow butter
and Yorkshire pudding |
29 |
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Sides |
Crispy polenta fries with spicy tomato
vinaigrette |
4 |
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Sautéed brussels
sprouts with capers and brown butter |
5 |
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Grilled asparagus with shaved pecorino |
5 |
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