DINNER

August 28, 2010
(this menu is updated every Saturday - check out our Twitter feed for changes)

Gazpacho
with Shrimp and Avocado Ceviche
8.

little gem salad
with Bleu d’Auvergne Dressing, French Butter Pears and Spiced Pecans
10.

arugula salad
with Watermelon, Ricotta Salata and Pumpkin Seeds 
10.

Caprese Salad
with Heirloom Tomatoes and Mozzarella di Bufala
11.

Lobster Mushroom & Corn Fritters
with Remoulade
10.

Mussels
with Pernod from the Wood Oven
15.

smoked trout
with Horseradish-Fromage Blanc Crostini, Avocado, Radishes and Watercress
11.

Marinated Olives
5.

Pommes Frites
with Aioli
6.

Croque Monsieur
French Ham and Gruyere
8.

Gnocchi al pesto
with Cherry Tomatoes and Haricot Vert
15.

  wood oven roast game hen
with Early Girl Tomato Panzanella and Roccola
16.

  pork tenderloin skewers
with Italian Peppers, Pardina Lentils and Romesco
15.

Grilled skirt steak  
with Italian Butter Beans, Swiss Chard and Salsa Verde
18.

seared sockeye salmon
with Corn, Lobster Mushrooms, Fava Beans and Basil Butter 
18. 

Grilled Eggplant flatbread
with Tomato Sauce and Caciocavallo
13.

rabbit sausage flatbread
with Zante Grapes, Red Onions and Pecorino  
14.

 

                           Sides 6. each                                    

Pardina Lentils with Romesco

Corn, Lobster Mushrooms and Favas

Italian Butter Beans with Swiss Chard

FROMAGES 8. each

with Candied Walnuts, Toasted Almonds,
Sliced Apple, Poached Figs and Walnut Levain

saveur du maquis
Herb Coated Sheep Milk from Corsica

piave vecchio
Aged Cow Milk from Veneto

robiola
Creamy Three Milk from Piemonte

fourme d’ambert
Blue Cow Milk from Auvergne

ossau iraty
Raw Sheep Milk from the Pyrénées

caprino lucano
Aged Goat Milk from Basilicata