Dinner Menu
Appetizers
White corn soup with bay shrimp, double smoked bacon and basil oil  10
Roasted beet and dried cherry salad with walnuts and truffled Gouda cheese 11
Crispy hearts of romaine with lemon garlic vinaigrette and sourdough croutons 9
Butter lettuce salad with pecorino cheese, Champagne vinaigrette and fried shallots 10
Cast-iron steamed mussels with house-made chorizo, fennel saffron broth and garlic toasts 11
Tuna tartar with gypsy peppers, cilantro and avocado lime puree on cucumbers slices14
Rock shrimp and green bean salad with potato, avocado and lemon herb vinaigrette 12
Entrees
Beef tenderloin with blue cheese butter, mushroom radicchio salad and ducky potatoes 30
12oz. dry aged New York steak with creamed spinach croquettes and 25° Brix steak sauce 42
Roasted rack of Sonoma lamb, potato-garlic puree, Nicoise olives and roasted vegetables 34
Grilled pork chop with butternut squash, apple chutney and pork jus 28
Pan roasted Alaskan halibut with corn, chanterelle mushrooms and tarragon lemon butter 28
Seared rare yellowfin tuna with olive puree, tomato fondue, and green bean salad 24
Seared Maine scallops with green lentils, fennel and pecan brown butter 28
Roasted Liberty Farms duck breast with parsnip puree and warm spinach salad 26
Fig glazed roast chicken with warm farro and currant salad and walnut puree 21
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18% service charge will be added for parties of 8 or more
October 20, 2008Â