2015 New Years Eve

Happy New Years !!!

starters:

lamb & black lentil soupcup 4     bowl 6

French onion soupa classic done our way 8

poutinefries with cheddar cheese, duck confit and duck demi 7

steamed mussels* – with smoked duck confit, garlic, white wine and shallots 13

braised goat and chevre puff pastrieswith horseradish sour cream 7

rabbit and olive puff pastrieswith hunters sauce 7

baked brie in puff pastrywith apricot and sun-dried tomato jam 6

pork & beef meatballswith Greek spiced sauce 8

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

charcuterie plateask about today’s selection 11

cheese plateask about today’s
selection 12

salads:

the houseorganic mixed greens with your choice of
dressing 5

grilled prawn saladover chopped romaine with hardboiled egg and our louie dressing 12

pear and chevre saladwarm Cyprus Grove goat cheese over organic mixed greens tossed in cranberry vinaigrette served with candied hazelnuts and port-poached pear 8

kale saladchiffonade of kale dressed with a feta vinaigrette and tossed with pickled butternut squash, roasted butternut squash, currants and roasted walnuts 7

mains:

duck breast* – pan-seared medium rare, served with cranberry gastrique, delicata squash risotto and roasted vegetables 25

Labin á La Mourtardebraised rabbit in mustard cream sauce over tagliatelle with roasted vegetables 24

lamb Mishmishaya – Anderson Ranches lamb braised with apricot, raisin, onion and north African spices, topped with feta, served with M’hamsa couscous and roasted vegetables 24

bourbon brined pork chop* – Carlton Farms double cut chop grilled medium and served with Oregon cranberry relish, polenta and roasted vegetables 18

chicken cacciatori – leg and thigh braised with red wine, tomato, mushrooms, garlic and spices, served over hand cut papperdelle pasta with roasted vegetables 20

catch of the day – market price

butternut squash stuffed pasta – roasted butternut squash with ricotta and fall spices piped into pasta shells, baked and served with sage-brown butter sauce and roasted vegetables 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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