Some News

So we will be now open on Monday nights. As usual we will be open at 4 pm.

and another new menu

so i changed a few things on the menu this week.
lamb-roasted red pepper, apricot, couscous, orange honey and cinnamon braised shank and a roasted rack of lamb
beef tenderloin-composed spring vegetable salad
spring greens-cherry, hazelnut, hazelnut vinaigrette, 3 year gouda
chevre pudding-roasted apricot, arugula, candied pecans, balsamic reduction
braised chicken cannelloni-english pea puree, morel mushroom, black truffle sauce
shrimp-hot sauce, celery root puree, celery salad
scallops-carrot puree, roasted carrot salad, vadouvan granola

thats the new stuff. hope to see you soon
john

New Menu

Hello and sorry for not posting recently
We have a new menu starting Friday the 17th of April and here it is
Endive Salad-apple, bayley hazen blue cheese, bacon, maple balsamic vinaigrette
Asparagus Soup-Nancy's Camembert and truffle sandwich-not truffle oil but the real deal
Beets-orange, strawberry, chevre, fennel, tarragon, balsamic
Pizza-bechamel, caraway, bacon, mozzarella, caramelized onion
Quinoa Salad-radish, carrot, fennel, asparagus, lemon, herbs
Mushroom Tart-parmesan, ramp and pea tendril salad
Chicken-ramp waffle, mushroom ramp salad, maple
Scallop-chorizo, potato, salsa verde
Black Cod-edamame puree, cucumber, horseradish, sweet soy
Carrot Gnocchi-smoked duck, pickled ramps, parmesan
Lamb-dates, piquillo pepper, marcona almond
Beef Tenderloin-Leek potato and bacon stew

Well I hope to see you around

Downstairs at the Wine Bar

Hello everybody

We are starting a new dinner program. It is on Friday March 13 and it will include dinner and music.

the menu is
first course is going to be a salad of endive with pancetta, blue cheese, pear, and maple balsamic viniagrette and a beet salad with orange, chevre, pistachio, and sherry viniagrette.

second course will be a choice of lamb, beef, quail, salmon or another fish that has not been determined. these will come with a choice of sides that include butternut squash gratin, truffled potato pierogies, and a few others but I have not made up my mind.

third course will be a choice of chocolate cake, berry tart, or ice cream sampler that will include three different flavors.

the cost is $60 and please make reservations
Thanks
John

Valentine's Day Menu

So valentine's day is coming up pretty quick and here is the menu. the menu will be $65.
1st course
Chevre Panna Cotta-roasted beets, orange, tarragon, herb salad
Or
Butternut Squash Soup-chai tea foam, braised quail tortellini

2nd course
Scallop-carrot, lime, cilantro, curry, yogurt
Or
Winter Vegetables-endive, fennel, parsnip, carrot, apple, herbs

3rd course
Mushroom Tart-celery root, celery salad
Or
Lamb-gingerbread puree, pear

4th course
tarragon-chocolate, grapefruit
or
chocolate and banana-chocolate pudding, banana sorbet, caramelized banana

I hope to see you all later
John

Valentines day

We are starting to take Valentines day reservations, so please reserve early. We will offer the regular menu along with a tasting menu. hope to see you

New Year , Some Changes

Hello all,
I hope everybody had a safe and happy holiday season. We are changing some things up with the menu format starting today so here we go. The menu will be made up of smaller plates and then different entree specials will appear every night. It's really fun so here is the menu
Meatballs- foccacia bread, parmesan, herbs, tomato
Chicken Wing Confit-balsamic siracha reduction, cilantro
"Liver and Onion"-pheasant livers, red onion marmalade, red wine reduction
Black Cod-white bean ragout, tomato, fennel
Flat Iron Steak-olive, fennel, potato confit
Kobe Burger-tomato, grilled onion, cherry ketchup, if you want you could any cheese from the list
Scallops- potato gratin
risotto-daily preperation
pizza-daily preperation
Endive salad-pear, blue cheese, maple balsamic viniagrette, pancetta
Wild Boar Ribs-soy thyme bbq sauce
Grilled Quail- honey coffee viniagrette

so that's it. these will range in price from $8-$10
hope to see you soon