Congrats Class of 2015!!!
soup du jour – cup 4 bowl 6
poutine – fries with cheddar cheese, duck confit and duck demi 7
chèvre frite – lightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)
saffron risotto cakes – 7
charcuterie plate – 9
cheese plate – 12
the house – 5
caesar salad* – whole leaf romaine with duck egg caesar dressing 8
goat cheese salad – warm fresh chèvre over organic mixed greens tossed in beet-balsamic vinaigrette with pickled beets 9
quinoa salad – with garbanzo beans and seasonal vegetables tossed in sun-dried tomato vinaigrette 8
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 Chinook – with 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.