First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Green Garlic Soup with Black Truffle Oil  | 9

 Roasted Beets, Pistachio Butter, Kohlrabi, Banyuls, Feta | 12

Charcoal Grilled Prawns, Roasted Vegetables, Romesco, Micro Herb Salad | 13

Little Gem Lettuce, Cherry Tomatoes, Basil, Pinenuts, Blue Cheese Vinaigrette | 12

Crispy Veal Sweetbreads, Fennel Puree, Apricot Gastrique, Almond Crunch  |  12

Mixed Green Salad, Shaved Radish, Banyuls Vinaigrette  |  7

Main Courses

 

Mustard Spaetzle, Spring Vegetables,Mushroom Cream, Reggiano,  | 22

Charcoal Grilled Spiced Rubbed Pork Loin, Yellow Corn Cake, Poblano Salsa, Crema |  30

Charcoal Grilled Ruby Trout, Pickled Vegetables, Tarragon Aioli |  30

Charcoal Grilled Beef Strip Loin, Potato-Leek Puree, Grilled Asparagus   |  34

Add Fries | 3

 Pan Seared Halibut, Braised Baby Artichokes, Spring Onion Soubise, Fennel Piperade | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Pole Beans, Truffle Butter, Hen Jus | 30

 

Cheese

 

Rogue Creamery Crater Lake Blue, Mostarda, Walnuts, Honey | 10

Robiola,Truffle Honey, Candied Fennel, Macona Almonds | 10

12 Month  Aged Gouda, Spiced Carrot, Candied Pecans | 12

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Apricot and Fennel Crisp, Black Pepper Ice Cream | 10

Seasonal Sorbet  with Vanilla Sable | 10

Roasted Balsamic Strawberries, Marcona Almonds, Anisette Cream  | 10

 

Last Updated May 22, 2018