| Entrecote Encebollado a La Pimienta |
$15.00 |
Tender pieces of filet mignon, sauteed with onions, roasted garlic, green peppercorns and piquillo peppers in a red wine demi-glace |
| Ravioles au Confit de Canard |
$16.00 |
House made pasta stuffed with red wine braised duck, roasted sweet onions and fresh thyme, atop a fois fras glaze, finished with creispy shallots and a sliver of pan seared fois gras |
| Gateau de Crabe |
$15.00 |
Fresh local dungeness crabmeat bound with green onions, garlic, tomato concase and preserved lemon confit, lightly breaded, served with a green apple aioli and finished with a rhubarb vinaigrette |
| Osteones Curdos |
$12.00 |
Six canadian french kiss oysters served raw on the half shell, topped with a gazpacho granita, diced avocado, baby cilantro and Catalan extra virgin olive oil |
| Crudo di Giorno |
$15.00 |
Ask you server about today's preparation |
| Chipporones al Ajillo |
$11.00 |
Lightly floured calamari sauteed with garlic, lemon, chili, cinnamon and olive oil |
| Tian de Fromage de Chevre |
$12.00 |
Rosemary marinated eggplant, wood roasted and topped with caramelized onions and nut crusted goat cheese, baked in the wood oven and finished with a local honey vinaigrette |
| Vol au Vent aux Chamignos |
$12.00 |
Local wild and domestic mushrooms, sauteed with olive oil, garlic, parsley, smoked paprika and white wine, served atop a puff pastry shell |
| Mezza Platter |
$14.00 |
Tyrosalata, hummus, tzatziki, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flatbread. Vegan option, serves 2 or more |
| Soup of the Day |
$6.00 |
Vegan |
| Wild Mushroom Bisque |
$8.00 |
Wood roasted wild mushrooms, seasoned with fresh thyme, madeira wine, thickened with house made crème fraiche and topped with shaved winter truffles |
| Bisque de Crevettes |
$9.00 |
Creamy shrimp bisque seasoned with apples, sweet onions, dill and white wine |
| Gibraltar Tar Salad |
$8.00 |
Fresh organic baby greens tossed with organic tomatoes, shaved red onions and pecorino cheese, served with a balsamic vinaigrette and flatbread croutons |
| Mishwi Shamandar Salad |
$9.00 |
Wood roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and tasted Macona almonds |
| Panzanella Salad |
$10.00 |
House made rustica croutons, tossed with butter, garlic and basil pesto, red onions, house cured olives, french feta cheese and a red wine vinaigrette |
| Salade de Poire E Fromage Bleu |
$12.00 |
Zinfandel poached pear, tossed with toasted pecans, point reyes blue cheese and baby greens, in a creamy champagne vinaigrette |
| Ahtapot Salatsi |
$18.00 |
Octopus and calamari, grilled and then sauteed with garlic, chile flakes, lemon juice, green onions and tender herbs, served warm atop a red onion and watercress salad. Great as a shared appetizer |
| Entrecote de Bison |
$30.00 |
Oregon farm raised bison, marinated with fresh horseradish, lemongrass and ginger, wood roasted to temperature, served with potato-pave and finsihed with a caramel-soy demi-glace |
| Ravioli di Osso Bucco |
$24.00 |
House made pasta wrapped around red wine brasied wagyu beef shank meat, with carrots, onions, garlic, rosemary and tomatoes, served in a beef broth and finished with gremolata and shaved grana padana |
| Kaskasu Bi'l Lahm |
$24.00 |
California victory ranch lamb shoulder meat slow braised and finished in the wood oven with carrots, green beans, artichoke hearts, pearl onions, garlic and eggplant, in a savory apricot-harissa glaz |
| Pintada con Membrill Lo |
$24.00 |
Fulton valley farm african pheasant breast, stuffed with a pheasant, vegetable, house cured pancetta, sage and ginger mousse, rolled, lightly breaded, flash fried in rice oil, sliced and topped with |
| Coniglio alla Cacciatora |
$25.00 |
California rabbit fricassee with fresh local porcini mushrooms, house cured pancetta, heirloom carrots, fresh thyme and a hint of red wine, served atop sweet onion risotto |
| Alaskan Steel Head |
$25.00 |
Fresh alaskan wild steel head filet, wood roasted, served atop an inca gold heirloom potato and wild mushroom melange, drizzled with a pomegranate-chardonnay-pink pepper corn glaze and a hint of roas |
| Pot au Feu de Poisson |
$26.00 |
Fresh scallops, shrimp, seasonal white fish, calamari and mussles simmered in a tomato, saffron white wine and herb broth, garnished with a rouille topeed crouton |
| Fish of the Day |
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| Manti |
$19.00 |
House made dumplings filled with a roasted gberta farm pumpkin-nutmeg-green onion-garlic-pumpkin seed melange topped with a yogurt garlic sauce and finished with a drizzle of spiced butter |
| Safed Chole |
$18.00 |
Baked fresh black eyed peas in a savory melange of eggplant, onions, tomatoes, garlic, turmeric, curry leaf and roasted mustard seed, baked and served in an earthenware dish. Vegan |
| Tyrosalata |
$8.00 |
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| Hummus |
$7.00 |
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| Nazuktan |
$7.00 |
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| Tzatziky |
$6.00 |
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| Harissa |
$6.00 |
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| Marinated Olives |
$6.00 |
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| Piza |
$5.00 |
Tomato sauce and grated mozzarella |
| Pizza |
$6.00 |
With Salami |
| Noodles |
$5.00 |
Choice of tomato sauce or butter and parmesan |
| Shea s Cous Cous |
$4.00 |
Our daughters favorite, simple cous cous with lemon |
| Mapangos Fish & Veggies |
$6.00 |
Fresh seasonal white fish lightly battered and fried in fish oil, served with seasonal vegetables |
| Lavender Creme Brulee |
$8.00 |
A sublime smooth and creamy custard with essence of lavender |
| Maple Pecan Tart |
$9.00 |
Maple syrup caramelized pecan melange, atop a housemade flaky tart shell, served with a warm apple-caramel sauce and vanilla gelato |
| Churros con Chocolate |
$10.00 |
Traditional spanish churros stuffed with caramel, dusted in cinnamon-sugar and served with a spiced Moroccan hot chocolate |
| Quince & Huckleberry Cobbler |
$10.00 |
Individually prepared, in a cast iron dish, baked in the wood oven with a marcona almond, oat and cookie crumble crust, served with creme fraiche gelato |
| Brioche Bread Pudding |
$9.00 |
Housemade brioche baked with a rich custard and dark chocolate served warm with a seasonal berry melange, warm bourbon sauce and vanilla gelato |
| Banana Coconut Cream Pie |
$9.00 |
Housemade flaky pastry shell filled with caramelized bananas, coconut pastry cream, fresh whipping cream and shaved chocolate |
| Flourless Chocolate Torte |
$9.00 |
A decadent flourless chocolate torte, served atop a raspberry coulis |
| Lemon Tart |
$9.00 |
Refreshing house made lemon tart, atop a citrus glaze and topped with candied zest |
| Greek Float |
$9.00 |
House made ouzo gelato topped with a warm fig-currant compote and a splash of ouzo. An exotic and delightful treat |
| Ever Changing Sorbets |
$8.00 |
Exotic and delightful flavors of refreshing sorbet |
