BRUNCH LUNCH DINNER DESSERTS BAR MENU

DINNER MENU FOR SUNDAY, MARCH 7TH 2010

Artisan Cheese Plate


Seasonal Fruit, Nuts & Grilled Bruschetta 16.

Bacon Wrapped Dates


Stuffed with Chevre & Marcona Almonds 5.

Duck Confit Spring Roll


Wasabi Ginger Sauce 9.

Savory Caramelized Onion Tart


Winter Greens, Toasted Walnuts & Aged Balsamic 9.

Bacon Wrapped Giant Prawns


Grilled Chayote, Creme Fraiche & Chilaquiles Sauce 12.

Rabbit Pate with Toasted Brioche


Two Mustards, Prune Vinegar & Fresh Watercress 12.

Grilled Pizza with House Made Italian Sausage


Fresh Mozarella, Spinach & Pepperoncini 14.

Seafood Stew


Mussels, Clams, Prawns, Calamari & Fish 14.

Green Chile & Pulled Pork Soup


Fresh Cilantro & Toasted Pepitas 8.

**************************

Warm Chevre, Local Apples, Pears & Toasted Hazelnuts


Mizuna Garden Greens & Honey Pepper Vinaigrette 10.

Roasted Wild Mushroom & Baby Spinach Salad


Buttermilk Blue Cheese & Pancetta Vinaigrette 10.

Caesar Salad

sm 9. lg 12.

Poached Egg, Smoked Bacon & Butter Lettuce on Crispy Cornbread


Pickled Onions and Buttermilk, Chive & White Cheddar Dressing 12.

Mizuna Garden Greens tossed with Fresh Blood Orange 10.


**************************

Osso Bucco


Served with Parmesan & Basil Risotto 29.

NY Strip Steak with Spicy Garlic Butter


Buttermilk Mashed Potatoes, Onion Rings & Fresh Watercress 29.

Crispy Wild Steelhead with Grilled Rapini


Black Lentils with Wild Mushroom & Sherry Vinaigrette 26.

Bacon Wrapped Pork Tenderloin with Crispy Potato Gratin


Fresh Apple & Pear tossed with Arugula & Toasted Hazelnuts 24.

Wild Sturgeon with Horseradish Creme Fraiche


Beets, Parsnips, Sunchokes & Spinach 26.

Petrale Sole with Dungeness Crab Beurre Blanc


Wild Rice with Toasted Peacans & Buttery Leeks & Fresh Watercress 27.

Braised Cattail Creek Lamb & Ricotta Gnocchi


Dried Cherries, Cipollini Onions & Arugula 19.

Fromage Blanc Ravioli


Prosciutto, Swiss Chard & Roasted Wild Mushrooms 18.