graduation menu 2015

Congrats Class of 2015!!!

starters:

soup du jourcup 4     bowl 6

poutinefries with cheddar cheese, duck confit and duck demi 7

chèvre fritelightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

saffron risotto cakes 7

charcuterie plate – 9

cheese plate – 12

 

salads:

the house – 5

caesar salad* – whole leaf romaine with duck egg caesar dressing 8

goat cheese saladwarm fresh chèvre over organic mixed greens tossed in beet-balsamic vinaigrette with pickled beets 9

quinoa saladwith garbanzo beans and seasonal vegetables tossed in sun-dried tomato vinaigrette 8

 

mains:

pork shank – braised with smoked tomatoes, red wine and mirepoix vegetables over creamy polenta 17

pork Caucasus – braised with fenugreek, chili flake and mustard seed, with mashed sweet potatoes 20

grilled lamb chops* – with lamb demi-glace, and minted M’hamsa couscous 23

tavuk shish – yogurt and Turkish spice marinated chicken braised with figs, topped by olives and feta with wild rice 20

filet mignon* – Carlton Farms dry aged beef tenderloin with chef’s butter and duck fat-roasted new potatoes 30

pan-seared Oregon Chinookwith saffron risotto and aioli 30

rotolo ripieno – chard, kale, mushrooms, chèvre and fresh pasta rolled and poached in roasted vegetable stock, with tomato marinara 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.

*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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