8-24-14 dinner

starters:

soup du jourcup 4     bowl 6

french onion soupa classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 10 (small 7)

smoked salmon cakeswith sweet chili aioli and fennel-arugula salad – 10

steamed mussels* – with ginger, parsley, garlic, tomato and white wine 13

charcuterie plateask about today’s selection 9

pork and beef Spanish meatballsserved with pickled onions & radish and harissa 7

chevre friteslightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

warm flatbreadtopped with niçoise olive tapenade and goat cheese with baba ghanoush 8

grilled greenbeans* – with sambal-garlic oil and a sunny-side up duck egg 10

cheese plateask about today’s
selection 12

 

salads:

the houseorganic mixed greens with your choice of
dressing 5

chopped romaine* – with radicchio tossed in sundried tomato-caesar dressing topped with parmigiano-reggiano 8

smoked Idaho troutserved over half a romaine head with hard cooked egg and romesco vinaigrette 10

Salad Niçoise* – Oregon Albacore seared mid-rare and served with red potatoes, green beans, Niçoise olives and hard cooked egg over mixed greens tossed in herb vinaigrette 14

goat cheese and grilled vegetablesserved chilled over organic mixed greens tossed in roasted shallot-sundried tomato vinaigrette 9

quinoa saladsaffron quinoa with garbanzo beans and seasonal vegetables tossed in roasted corn vinaigrette served over organic mixed greens 8

 

mains:

duck breast* – pan-seared medium rare, served with fresh cherry gastrique, duck-fat mushroom risotto and roasted vegetables 25

pork tenderloin* – pan-seared medium-rare, served with spicy-honey sauce, sweet potato-corn succotash and roasted vegetables 20

Tunisian pork
– north African spice marinated Carlton farms pork braised with onions, celery, carrots and tomatoes and served over hand cut papperdelle pasta 18

chicken cacciatore – bone-in leg and thigh braised with tomato, wild mushroom, pancetta, onion, bell pepper and wine, served with polenta and roasted vegetables 18

grilled petite sirloin* – R&R ranch beef topped with romesco, and served with rosemary-olive oil mashed potatoes and roasted vegetables 22

catch of the day* – fresh local fish pan-seared and served with grapefruit-orange beurre blanc, rice pilaf and roasted vegetables market price

smoked vegetable ragu – with tempeh tossed with fresh tagliatelle 16

 

Joseph Mihm, Chef de Cuisine

Sorry no separate checks, but we will take up to 4 credit cards per table.

18% gratuity for parties of 6 & more.

if you loved your food, thank the chef by ordering a 6-pack for the kitchen 10

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.

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