DINNER
Seasonally driven, we strive to feature local and organic products from purveyors with sustainable practices.
Menu updated 11/23/2011
Sides
Brussels sprouts with pork bone broth,
ham and bonito flakes $8
Grilled cauliflower, almonds, raisins, herbs,
and bread crumbs $7
Pork rinds dusted with buffalo spice, celery salt
and bleu cheese dressing $6
Ducky fries with pecorino cheese,
duck cracklin's, herbs and aioli $7
Soup/Salads
Roasted cinderella pumpkin soup with black truffle vinaigrette and Fontina val d'aosta $8
Frisée salad with smoked duck confit, chives,
mama lil’s peppers, spicy dressing,
salt cured egg yolks and fried shallots $11
Butter leaf lettuce with crispy pig ear, marjoram
buttermilk dressing, pickled red onions
and pecorino $9
Roasted beets, arugula, Fourme d'ambert beignet,
pistachios and 10 year old balsamic $10
Appetizers
Chicken liver mousse on grilled toast, sea salt, apple and dates $4
Cauliflower purée with poached hen eggs, pecorino, greens and garlic crouton $5
Venison terrine with pickled bits and mustards $7
Fried oysters with morcilla, fried eggs, latkes and bacon $10
Elk tartar with quail eggs, greens salad, pickled red onions, ducky fries and bread $14
Bone marrow horseradish custard with brioche, bacon-onion jam and parsley salad $11
Poutine: foie gras gravy, seared foie, french fries, caramelized onions and oregon cheese curds $22
Foie gras parfait with house-made quince paste, grilled bread and salted pistachios $10
Pan fried lamb kidneys, with wild mushrooms, Dijon cream and brioche $10
Fried rabbit paws with greens, rabbit "endive", rabbit rilette, Frank’s hot sauce vinaigrette and shaved celery $12
Pickled octopus, with potatoes, eggplant, tomatoes, chiles, and onions $14
Chef's cheese selection $6/$9/$13
Entrées
Pheasant boudin blanc with celery root purée, brandy soaked prunes,
hazelnuts and brown butter $20
Quail in the jar: Quail stuffed with foie gras, and served with buttery cabbage, bacon,
carrots, liver toast and quail reduction $23
Wild mushroom strudel, hearts of palm, goat cheese sformato, roasted beets
and braised greens $19
Pumpkin seed encrusted Columbia sturgeon, brussels sprouts, rye cavatelli, cinderella pumpkin
and mustard jus $26
Kobe beef bavette, crushed German butterball potatoes and a watercress fennel salad $25
Venison cassoulet with beans, sausage, duck confit, bacon and bread crumbs $26
Burger with bleu cheese, bacon, meat onions, pickled beets, juniper aioli and lettuce with choice of fries or rinds $14
Chef's table - a special menu is available for groups of 6 or more.
Chef Carriker will create a unique feast highlighting a specific meat or fish. Each presentation is formatted differently and requires advance reservations.
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) |
