New Years eve 2014

happy new year!!!

starters:

sweet potato bisque – cup 4     bowl 6

french onion soupa classic done our way 8

grilled white prawns and artichokes – with chimichurri 14

smoked salmon cakeswith garlic aïoli 11

poutinefries with cheese, duck confit and duck demi 7

steamed musselswith vermouth and fennel 11

charcuterie plateask for tonight’s selection 11

cheese plateask for tonight’s selection 12

 

salads:

the houseorganic mixed greens with your choice of dressing 5

roasted pear saladwith warm goat cheese, duck confit and cranberry
vinaigrette 11

dungeness crab saladover chopped romaine with hardboiled egg and our louie dressing 13

 

mains:

pan seared duck breast* cranberry-Cabernet sauce and Port-roasted pear 27

grilled sirloin*smashed potatoes and mushroom gravy 25

Portuguese pork stew – braised with onion, paprika, saffron and piri piri peppers with duck liver-dirty rice 20

lamb Youvetsi – braised with tomato, onion, black olives, oregano and red wine, with feta and orzo 24

crab fettucciniwith saffron-champagne-double cream sauce 24

seafood stew* – poached in halibut-fennel fumet with romesco and toast 22

housemade raviolistuffed with sautéed mushrooms and fresh goat cheese, with sage-brown butter sauce 17

 

Joseph Mihm Chef de Cuisine

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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