Dinner Menu

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

5.00 ea

cast-iron roasted potatoes

creamy savoy spinach

glazed carrots

roasted brussels sprouts

farmers cheese polenta

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

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

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

sautéed petrale sole • green lentils • pecan brown butter 24.00

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

Anne Gingrass-Paik – Executive Chef
18% service charge will be added for parties of 8 or more

February 17, 2009