Restaurant Dinner Menu 01/17/19

 ~Small Plates~ 

Cheese Board ~ 12 

Charcuterie Board ~ 15

Rabbit & Pistachio Terrine ~ 9 

Burrata, Roasted Tomato Crosini ~ 10

Warm Brie, Roasted Pear and Honey Comb ~ 8

Belgian Endive, Mackerel, Orange & Olive Salad ~ 9 

Thyme and Garlic Roasted Marrow Bone with Shitakes  ~ 9

Smoked Pancetta, Soft Boiled Duck Egg, Fermented Greens ~ 8

 Red Oak, Apple, Beet & Blue Cheese Salad ~ 7

 Boqurones, Hazelnut Rosmesco Crostini ~ 9

 Monkfish Chowder ~ 8 

~House Made Pasta~

Pimenton Taglietelle with Eggplant, Olive & Sardines ~ 12, 16

Pappardelle Bolognese ~ 12, 16

Sage Capellini ~ 10, 14

~Entrée~ 

Pine Nut, Hedgehog Mushroom, & Leek Risotto ~ 22

Pan Roasted Muscovy Duck Breast ~ 28*

celery root, leek, wild rice, hen of the woods,

 red wine demi glace

Seared Sitka King Salmon ~ 26*

sunchoke, fingerling potatoes, golden beets, spinach,

olive beurre blanc

Braised Beef Cheek ~ 28

 smoked tomato polenta, carrots, fennel

gremolata, jus  

~Dessert~

Chocolate Pots de Crème ~ 6 

Huckleberry Gateau Basque ~ 6

* Eating raw or undercooked meats,

shellfish and eggs increases the risk of food borne illness

Not all ingredients are listed. Please let us know

if you have food allergies.