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| BRUNCH | LUNCH | DINNER | DESSERTS | BAR MENU |
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LUNCH MENU FRIDAY, FEBRUARY 3rd, 2012 Warm Chevre Crostini, Roasted Hazelnuts, Local Apples & PearsWinter Greens & Honey Pepper Vinaigrette 10. Roasted Wild Mushrooms & Baby Spinach SaladButtermilk Blue Cheese & Pancetta Vinaigrette 10. Caesar SaladRomaine, Parmesan, Ciabatto Croutons & Traditional Caesar Dressing sm 9. lg 12. Poached Egg, Smoked Bacon & Butter Lettuce on Crispy CornbreadPickled Onions and a White Cheddar, Buttermilk & Chive Dressing 12. Winter GreensSherry Vinaigrette & Fresh Cara Cara Orange 10. Soup & Winter Greens SaladSherry Vinaigrette 12. Black Eyed Pea SoupSmoked Bacon & Chipotle 8. Seafood StewToday's Fish, Mussels, Clams, Prawns & Calamari 15. Ken's Artisan Brown Bread with Butter or Olive Oil 3.Sauteed Mustard Greens6.White Cheddar Grits6.Roasted Fingerling Potatoes with Aioli6.***************************** Crepes with Roasted Mushrooms, Chicken & GruyereSauteed Swiss Chard & Micro Greens 15. Crispy Quinault Razor ClamGrilled Fennel, Winter Citrus, Dungeness Crab, Sauteed Spinach & Pine Nut 16. House Made Rabbit Pate with Toasted BriochePrune Jam, Two Mustards & Pickled Pears 12. Baked Semolina GnocchiRoasted Winter Root Vegetables, Wild Mushrooms & Aged Balsamic 15. Duck ConfitFarro with Goat Cheese, Arugula, Fresh Apple, Caramelized Shallots & Walnuts 16. ***************************** Smoked Ham, Local Pear, Arugula & Cave Aged Gruyere on Toasted Sour RyeMustard Aioli & Pasta Salad 11. Veggi “Burger” with Lentils, Hazelnuts & Wild MushroomsButtermilk Blue Cheese, Grilled Onion & Truffle Aioli Served with a Green Salad 14. Reuben on Sour RyeHouse Made Pickled Vegetables & Fries 11. Grilled Chicken Breast on FocacciaArtichoke, Olive & Peppadew Relish, Feta & Fresh Spinach served with Pasta Salad 13. VQ Burger with White CheddarLettuce, Pickled Vegetables, Basil Aioli & Fries 12. Barbequed Pulled PorkFries & Pickled Vegetables 11. $1 is added to all to go orders |
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