Wednesday, February 17, 2010

NEW MENU

Dinner Menu


Arugula Salad
poached pears, chevre, mulled wine vinaigrette
8

Brussels Sprouts
braised bacon, cilantro, pickled scallion, fish sauce
8

Fried Chicken Livers
grits, bacon, honey, swiss chard, onion
8

Pizza
bacon, caramelized onion, caraway, b├ęchamel
10

Carrot Salad
almond, pumpernickel, herbs and greens
8

Parmesan Soup
parmesan crackers
10

Bay Scallops
mussels, lemongrass, radish, bonito
13

Risotto
pancetta, tomato, arugula
10

Black Cod
celery root, smoked salt
14/28

Carrot Gnocchi
spiced carrot puree, duck confit, pickled scallion
12/24

Lamb
butternut squash mushroom salad, parmesan, balsamic cherry gastrique
15/30

Beef Tenderloin
truffle emulsion, potato confit, mushroom
15/30

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