| Pour Of Olivaylle Estate Grown |
$4.00 |
Extra virgin olive nectar, gold medal winner, victoria, australia. |
| Soup Of The Night |
$5.00 - $7.00 |
(Topped with house made croutons and always vegetarian.) |
| Plate Of White Italian Anchovies |
$8.00 |
|
| Small Dish |
$10.00 |
Small dish of specialy house marinated mixed olives or feta or blue cheese stuffed olives. |
| Artisan Cheese And Charcuterie Plate |
$22.00 - $11.00 |
House marinated specialty olives, turkish apricots, marcona almonds, two cheese selections of the day, charcuterie, cornichons and slices of toasted labrea bakery baguette and something extra. |
| Blend Of Mixed Greens |
$7.00 |
Watercress, cucumbers, radishes, and cherry tomatoes with a 15 year-aged sherry used in our house made vinaigrette. Add co haystack farm''s goat cheese, wisconsin buttermilk blue or vikos greek feta |
| Applegate Farm Prosciutto |
$13.00 |
Sliced peppadew, artichoke hearts & wi crave brothers farmstead mozzarella all drizzled with basil oil, served with cowgirl creamery flatbread crackers. |
| Sunrise Apples |
$10.00 |
Blend of mixed greens, organic valley blue cheese crumbles and candied pecans. |
| Romaine Hearts |
$10.00 |
Tossed with house made croutons, house made anchovy dressing & grated fiore campo, sardinian sheep''s cheese (white italian anchovies optional at no charge). |
| Corn Exchange Steak |
|
Pan roasted, with choice of a fresh mushroom cream sauce, slice of house made sundried tomato roasted christopher ranch garlic compound butter, or a wedge of oregon crater lake blue cheese, served w |
| Autumn Quail |
$23.00 |
Sprinkled with our house made sage fleur de sel, stuffed with a mixture of organic grain, dried cranberries and blue cheese on a creamy parsnip puree with seasonal vegetables. |
| Sustainable Seafood |
|
Daily chef inspired seafood that has been wild harvested by independent american fisherman, flown in within 24 hours of being caught. |
| Local Daube |
$26.00 |
Slow braised, local grass fed meat with root vegetable mirepoix, smithwick garden''s sun dried tomatoes and orange juice. Served over crispy bob''s red mill polenta. |
| Parsi Egg |
$21.00 |
Ragout of fresh tomatoes, kennebec potatoes, rancho gordo heirloom chana, caramelized onion, cinnamon stick, mustard seeds, cumin and turmeric. Baked in the oven with a farm fresh egg sunny side up. |
| Chicken Confit |
$26.00 |
Thighs slow cooked in their own juices. Seared to order to create a crispy skin. Served on a kennebec potato, brussel sprouts, ventriche and seasonal mushroom hash. |
| Side Of Seasonal Vegetables |
$4.00 |
|
| Oven Roasted Pommes |
$5.00 |
Finished with fleur de sel and served with a side of smoked chipotle mayo. |
| Side Of Chipotle Mayo |
$2.00 |
|
| Flourless Chocolate Torte |
$8.50 |
Made with callebaut (53% cacao) bittersweet chocolate, topped with fresh raspberries and creme chantilly. |
| Affogato |
$6.00 |
Talenti tahitian vanilla gelato, shot of espresso and housemade biscotti. |
| Classic Creme Brulee |
$8.50 |
Made with organic vanilla beans, finished with a caramelized sugar crust and topped with seasonal fruit. |
| Pot De Creme |
$8.50 |
|
| Gateau Basque |
$8.50 |
Buttery short crust filled with french cherry jam. |
| Profiteroles |
$8.50 |
Pate choux filled with three different organic ice creams or gelato''s, all drizzled with a warm valrhona chocolate sauce. |
| Nutmeg Cake |
$8.50 |
With a dried cranberry, zante currant, d''anjou pear and black pepper compote with creme chantilly. |
