12/4/14 dinner menu

starters:

soup du jourcup 4     bowl 6

french onion soupa classic done our way 8

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

smoked salmon cakeswith garlic aioli and fennel-citrus salad – 10

steamed mussels* – with fennel, garlic and dry vemouth 14

charcuterie plateask about today’s selection 9

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

warm flatbreadtopped with niçoise olive tapenade and baba ghanoush 8

cheese plateask about today’s selection 12

 

salads:

the houseorganic mixed greens with your choice of dressing 5

dungeness crab saladover chopped romaine with our louie dressing 13

duck confit saladwarm duck confit over organic mixed greens tossed with dried cranberries in cranberry vinaigrette with port roasted pear 10

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

 

mains:

duck breast* – pan-seared medium rare, served with huckleberry gastrique, grilled Port-roasted pear and roasted vegetables 25

bourbon brined pork chop* – Carlton farms double cut chop seared medium-rare, served with pear sauce, browned butter sautéed spaetzle and roasted vegetables 20

lamb Youvetsi – Lava Lake lamb shoulder braised with tomato, onion, black olives, oregano and red wine, served with feta, orzo and roasted vegetables 22

Portuguese pork stew – Carlton farms pork shoulder braised with onion, paprika, saffron and piri piri peppers served with duck liver-dirty rice and roasted vegetables 18

Savoie braised chicken– bone-in leg and thigh braised with Savoy cabbage, Dijon mustard, white wine vinegar and tarragon served with pearl potatoes and roasted vegetables 18

grilled New York steak* – R&R ranch beef topped with chef’s butter and served with garlic-buttermilk mashed potatoes and roasted vegetables 28

seafood stew* – white fish, salmon belly and shellfish poached in halibut-fennel fumet with mire poix vegetables and potatoes, served with romesco and toast 20

baked squash – carrot, tomato, onion, parsnip, tofu and tempeh braised with red wine and spices, stuffed in delicata squash, topped with feta and served with a wilted kale salad 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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