Dinner Menu
Salad & Soup
butter lettuce salad 9.00
brix chopped salad 10.00
apple walnut salad 9.00
sunchoke & mushroom soup • cashew cream 9.00
french onion soup 8.00
Accompaniments
5.00 ea
cast-iron roasted potatoesÂ
creamy savoy spinach
glazed carrots
roasted brussels sprouts
farmers cheese polenta
Share
beau soleil oysters  2.00 ea
citrus & garden thyme marinated olives  3.00
cast-iron steamed mussels • meyer lemon & thyme 15.00
fatted calf salami • house pickled vegetables  14.00
laughing bird shrimp cocktail  12.00  ¼ lbs / 22.00 ½ lbs
crispy fried green beans • hot mustard sauce  8.00
bohemian creamery cheese plate  16.00
Wood Oven
fennel sausage pizza • picholine olive  13.00
king trumpet mushroom & potato pizza • parmesan sauce  12.00
bohemian creamery asiago pizza • caramelized cipollini onions  14.00
baked pasta shells • cauliflower, ricotta & black truffles  12.00
littleneck clams • smoky paprika, rocoto chili & lemon butter 10.00
Charcoal Grill
berkshire pork chop • sweet potato gratin • apple jus  27.00
beef filet • smoked bacon & mushroom ragu • yukon potato sauce  29.00
porcini rubbed rib-eye • creamy savoy spinach • bordelaise  39.00
Range
sautéed petrale sole • green lentils • pecan brown butter  24.00Â
atlantic farmed salmon • glazed carrots • napa cabernet sauce   24.00
california white bass • braised salsify & tea soaked raisins  26.00
sonoma duck breast • pan roasted brussels sprouts & forest mushrooms  26.00
five hour braised short rib ragu & strozzapreti pasta  23.00
lamb osso bucco • farmers cheese creamy polenta • black olive jus  26.00
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Anne Gingrass-Paik – Executive Chef
18% service charge will be added for parties of 8 or more
February 17, 2009