Restaurant Dinner Menu 04/12/19

 

 

 ~Small Plates~ 

Pâté de Campagne ~ 7 

Charcuterie Cheese Board ~ 18 

Olive Oil Poached Green Almonds ~ 10

Burrata, Orange, Fennel and Olive Salad ~ 10

Warm Brie, Poached Pear and Honey Comb ~ 8

Pickled Halibut, Pea Tendrils, Fingerling Potatoes ~ 9

Asparagus, Soft Boiled Duck Egg, Duck Prosciutto ~ 12* 

Red Bib, Roasted Beet, Blue Cheese and Walnut Salad ~ 7

 Pasture Raised Duck Confit, Radish & Greens Salad ~ 10

 Asparagus Bisque, Black Truffle, Duck Egg Batarga ~ 10

 Broccolini with Roasted Garlic Oil & Red Pepper~ 8

 Boquerones & Hazelnut Romesco Crostini ~ 7 

~House Made Pasta~

 

Capellini with Sage Butter ~ 10, 15

 Papperdelle, Guanciale, Green Garlic, ~ 12, 18

Pecorino & Castelvetrano Olives

 Porcini Tagliatelle, Eggplant, Red Pepper, Sardines  ~ 12, 18

 

~Entrée~ 

Black Truffle, Nettle & Pine Nut Risotto ~ 24

 

Pan Seared Muscovy Duck Breast ~ 27*

black trumpet mushrooms, asparagus, beluga lentils,

celery root, wood sorrel pesto

 

Seared Diver Scallops ~ 26

sunchoke & parsnip, cauliflower, spinach,

green & black garlic veloute

 

Grass Fed Beef Tenderloin ~ 30*

fingerling potato, thumbelina carrots, fennel,

green pepper & red wine demi glace

~Dessert~

Chocolate Pistachio Terrine ~ 6

Rhubarb 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.