DINNER
Seasonally driven, we strive to feature local and organic products from purveyors with sustainable practices.
Menu updated March/2012
Small Plates
Rosemary focaccia with
red onion marmalade, and olive oil 4
French fries with black truffle aioli,
and pecorino 7
Pork rinds with crème fraiche 6
Scrambled duck eggs with shaved ham, raclette cheese, and herbs 9
Rabbit "hot pocket", lettuce purée,
carrot reduction, caper berries,
guanciale and pecorino 9
Soup/Salads
Popcorn soup with foie gras vinaigrette, black truffles, and sea salt 8
Radicchio and romaine caesar salad
with pickled herring, fried garlic,
croutons and pecorino cheese 10
Charred broccolini with bread crumbs,
fried egg, olive oil, Meyer lemons,
chili flakes and capers 9
Appetizers
"Snails on a Log" smoked bone marrow and escargot with herb salsa,
toasted bread, and watercress 12
Charcuterie and smoked fish: selection of house made, Chop and
Olympic Provisions, salume and smoked fish petite 14 husky 27
Bison tartar with ducky fries, pickled stuff, greens and grilled bread 14
General Tso's sweetbreads, with cilantro, sesame seeds, fried peanuts,
charred eggplant 11
Chilled mussels with radishes, shaved fennel, black olive, radish pesto,
lemon olive oil 12
Cottage ham with braised Tails & Trotters tongues, mama lil’s peppers relish,
pickled pineapple, fontina, on a sweet roll 9
Entrées
Olive oil poached cod with crab salad, fried chips,
Meyer lemon purée, jungle curry 24
Hanger steak with much maligned vegetables,
bleu cheese butter, and black vinegar reduction 19
Braised lamb cheeks, parsnip purée, onions,
fried shallots, chervil, and lamb braise 18
Kurobuta pork short ribs, with vadouvan squash,
brussels sprouts, carrots and pork jus 22
Bacon wrapped quail stuffed with black garlic sausage,
quail jus, foie gras, on braised greens and polenta 19
Paccheri 'Mac n' cheese' with fourme d' ambert,
pecorino, raclette, toasted pistachios and chives
16 add crab for 6 more
Burger with house smoked mozzarella, bacon,
meat onions, and black truffle aioli with your choice
of fries or rinds 14
Add an egg for 2, add foie gras for 14 more
Chef's table - a special menu is available for groups of 6 or more.
Chef Carriker will create a unique feast highlighting a specific meat or fish. Each presentation is formatted differently and requires advance reservations.
Loire Valley Ortolan
Traditional preparation with Courvoisier L'Esprit -
market price
Executive Chef - Chris Carriker
Sous Chef - Neil Everett
19% gratuity on parties of 6 or more
Your patience is appreciated when splitting checks.
(It’s harder than it looks) |
