Dinner Menu

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

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

18% service charge will be added for parties of 8 or more
October 20, 2008