DINNER

February 4, 2012
(this menu is updated every Saturday - check out our Twitter feed for changes)

 

French Onion Soup
Croutons & Gruyere
8.

Red Butter Lettuce Salad
with Cara Caras, Grapefruit & Avocado
11.

Castlefranco Salad
with Gorgonzola, Hazelnuts & Chestnut Honey Dressing
11.

House Cured Salmon
with Buckwheat Blini, Meyer Lemon-Dill Creme Fraiche & Watermelon Radishes
14.

Spanish Cauliflower Fritters
with Manchego, Potatoes & Saffron-Olive Aioli
13.

Duck Liver Pate
with Pickled Shallots, Mustard and Crostini
12.

Mussels
with Pernod from the Wood Oven
16.

Marinated Olives
5.

Pommes Frites
with Aioli
6.

Croque Monsieur
French Ham and Gruyere
8.

Red Kuri Squash Gnocchi
Chestnuts, Fontina Sauce & Kale
17.

Pork Tenderloin Milanesa
with Brussel Sprouts, Bacon, Fingerling Potatoes and Mustard Creme Fraiche
18.

Rabbit Boudin Blanc
with Lentils du puy and mache
18.

Braised Short Ribs
with Potato-Parsnip Puree, Horseradish & Watercress
19.

Petrale Sole "In Saor"
with Escarole, Chard, Baby Carrots & Walla Walla Onions Agrodolce
19.

Fingerling Potato Flatbread
with Toma Trifulera, Arugula, & Truffle Oil
15.

Duck Confit Flatbread
with Sierra Beauty Apples & Cantelet
16.

 

                        Sides 7. each                     

Brussel Sprouts with Bacon and Apple

Potato-Parsnip Puree

Lentils du Puy with Mache

FROMAGES 8. each

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

Brie L'Original
Soft Ripened Cow Milk from Brittany

Tomino da Padella
Soft Cow & Sheep Milk from Piemonte

Cabricharme
Raw Washed Rind Goat Milk from Belgium

Casatica di Bufala
Soft Ripened Buffalo Milk from Lombardia

Brebirousse D'Argental
Creamy Sheep Milk from Lyon

Petit Agour
Semi-Firm Sheep Milk from the Pyrenees