dinner

starters:

soup du jourcup 4     bowl 6

French onion soupa classic done our way 8

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

steamed mussels – with garlic, fennel and vermouth  14

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

warm onion tart – puff pastry shell with onion, gruyere and thyme, served with a small salad  10

cheese plateask about today’s selection 12

charcuterie platterask about today’s selection 12

salads:

the houseorganic mixed greens with your choice of dressing 5

romaine salad – chopped romaine tossed with radicchio in raspberry gorgonzola vinaigrette, topped with crumbled gorgonzola  8

smoked trout salad – bibb lettuce and radicchio tossed in honey-orange vinaigrette topped with smoked Idaho trout, served with pickled beet and blue cheese croutes    10

quinoa saladsaffron scented quinoa tossed with cranberry vinaigrette, shredded carrots, dried cranberries and cherries, topped with pipitas and feta cheese  8

mains:

duck breast* – pan-seared medium rare, served with orange-cranberry sauce, port poached pear and roasted vegetables  26

lamb mishmishaya Cattail Creek lamb shoulder braised with apricot, raisin, onion and North African spices, topped with almonds, served with M’hamsa couscous and roasted vegetables 25

savoy chicken – flour dredged pan-seared chicken breast over riccia noodles in dill-tarragon-Savoy cabbage sauce, topped with parmesan and served with roasted vegetables  20

grilled New York Steak* – R & R ranch beef served with chimichurri, duck fat-mashed potatoes and roasted vegetables  28

Portuguese pork stew –  Carlton Farms pork shoulder braised with onion, paprika, saffron, calabrese peppers and mussels, served with mashed sweet potatoes and roasted vegetables 22

catch of the day* – ask your served about today’s selection  market price

kale and mushroom lasagna – layered with mirepoix vegetables, tomato sauce, ricotta, parmesan and mozzarella cheese  17

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s