DINNER
Seasonally driven, we strive to feature local and organic products from purveyors with sustainable practices.
Menu updated 7/17/10
Appetizers
House-made burrata with
fava bean tapenade, Saba vinegar
and mint $12
Foie gras torchon with pickled cherries,
Tété de cochon and cherry reduction $13
Bison tartare, Dijon mustard, black truffle
crème fraîche, Mama lil's peppers,
greens and potato crisps $12
Roasted bone marrow and garlic with lemon
vinaigrette, and a parsley shallot salad $12
Pommes frites with roasted garlic aioli $5
House baked bread served with
butter pickles and spicy olive oil $4
Steamed Venus clams with a PBR broth,
leeks, Calabrian chiles, house cured
pork jowl and grilled bread $13
Wild boar poppers with whole grain mustard
and bitter orange marmalade $7
Small Plates
All plates $5 Any three $13
House Made Charcuterie
Rabbit mortadella with pickled vegetables
and mustards
Pork pâté de champagne
Shaved pork tongue tartine with
Mama lil's peppers, tarragon-dijon vinaigrette,
Gruyêre, and greens
Duck liver pâté with wild mushrooms, Madeira,
and Maldon sea salt
Pig explosion – Porchetta di testa with
lemon dressed greens, pecorino,
and crispy pig ear
Salumi's mole salame - with
house pickled vegetables and mustards
House made pork rinds with paprika
crème fraîche, and house-made hot sauce
Vegetables
Grilled baby artichokes with lemon aioli
Breakfast radishes with butter
Roasted new potatoes with rosemary strutto
and fleur de sel
House marinated olives
Sautéed peas and mint
Cheese
Époisses- cow milk from France served
with black Mission figs
Humboldt Fog - goat milk from California
with red grapes and nuts
Halloumi - sheep's milk from Greece with
roasted hazelnuts and wild flower honey
Soup & Salads
Chilled beet soup with horseradish sour
cream, chives, and potato chips $8
Little Gem lettuce with anchovy vinaigrette,
a fried egg, Parmesan and garlic crostini $8
add white anchovies $1
Viridian Farms apricots, prosciutto di Parma,
mint, Israeli feta, Calabrian chili oil
and olives $10
Arugula salad with strawberries,
pinenuts, goat cheese,
and balsamic vinegar $9
Grilled sardines with fingerling potato salad,
chive-dill crème fraîche, pickled beets,
onions, and greens $13
Main Plates
House-made ricotta dumplings
Parsley pistou, Parmesan, pomodoraccio tomatoes,
farm fresh basil and black pepper mascarpone
Appetizer $10 Entrée $17
Pork belly chop
With pickled peaches, Iroquois white corn grits,
wilted chard and pork jus
Entrée $21
Chicken fried pheasant
With sautéed summer vegetables, foie gras mousse
and strawberry preserves on brioche toast
Entrée $26
Idaho brook trout
Cherry tomatoes, fava beans, pancetta, fresh herb salad,
olives finished with extra virgin olive oil
Entrée $19
Wagyu beef top sirloin
With pickled green tomatoes, fried shoestring potatoes,
and smoked bone marrow vinaigrette
Entrée $24
Grilled escolar
With steamed venus clams, sugar snap peas, baby turnips,
and green curried almond milk
Appetizer $13 Entrée $24
Lemon brined chicken with house-made sausage
With smashed fried potatoes, harissa, and herbed jus
Half $19 Whole $27
Painted Hills ground beef burger
Beecher's white cheddar, house-cured bacon, red leaf lettuce,
whole grain aioli, grilled onions, and pickled vegetables with
either fries or rinds $12
topped with foie for $20
Loire Valley Ortolan
Traditional preparation with Courvoisier L'Esprit
Market Price
Executive Chef - Chris Carriker
Sous Chef - Neil Everett
19% gratuity on parties of 6 or more
Your patience is appreciated when splitting checks.
(It’s harder than it looks) |
