| Ragout of Escargots |
$12.75 |
Served in puff pastry |
| Smoked Goat Cheese Salad |
$12.50 |
Utilizes fresh laura chenel cheese smoked over grapevine prunings and served with toasted walnuts on organic greens dressed with mustard-herb vinaigrette. |
| Torchon of Foie Gras |
$22.50 |
Marinated in port with quatre épices, is sliced and served on toasted brioche with a bing cherry compote and a port syrup. |
| Steak Tartare |
$14.25 |
Freshly ground to order from our beautiful black angus beef, with all the accoutrements, more or less. Mix it as you like it. |
| Sweetbreads Two Ways |
$13.25 |
Brown braised and breaded and sauteed different flavors, different textures. Two different sauces, too. A reduction of the braising liquid and a ragout of local golden chanterelles. |
| Dinner Salad |
$7.25 |
Organic mixed greens is tossed with your choice of dressing, and garnished with sliced radishes and red onions, grated carrots, and sliced mushrooms. Dressings are mustard-herb vinaigrette, balsamic |
| This Evening's Soup |
$7.50 |
Always made from scratch, and often incorporates one of our housemade stocks. |
| House Pasta |
$21.50 |
Features our housemade marinara spicy-hot from the addition of habanero and chipotle. Combined with diced, sauteed chicken-turkey sausage, and served over fettuccine. The heat of the sauce is tempere |
| Paupiettes of Petrale Sole |
$27.50 |
Stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sauteed and served with a sauce of brown butter, garlic and capers. |
| Frog's Legs |
$27.50 |
Ours are prepared the traditional way sauteed and finished with white wine, lemon juice, garlic, parsley and butter. We'll supply a finger bowl. |
| Pacific Coast Wild King Salmon |
$29.50 |
Serve it with a rustic-style bearnaise sauce shallots, sherry vinegar, brown butter, cracked white pepper and fresh tarragon. |
| Muscovy Duck Breast |
$32.75 |
Pan sear it in cast iron to render some of the fat and crisp the skin, and finish it in the oven. It's served with a sauce of white balsamic vinegar, honey and dried cherries. |
| Free-Range Chicken |
$26.75 |
Oven-roasted, then partially boned and served with a tarragon-infused jus. |
| Rabbit |
$27.25 |
Bite-sized pieces marinated and then fried in a buttermilk coating, served with a mustard-madeira sauce. |
| Rack of Lamb |
$34.75 |
two is roasted and served with a complex, provençale-style sauce. The sauce takes four days to make. Lamb stock is simmered overnight, reduced to a demi-glace, combined and simmered with wine, a vege |
| Kurobuta Pork |
$32.50 |
Raised naturally on small family farms. We start with the whole rack, and prepare it two ways. Essentially, is take a chop, take the bone off and barbecue the rib meat with our housemade spicy-sweet |
| Boneless Beef Short Ribs |
$29.50 |
Braised and served with a cabernet reduction and sauteed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs! |
| New York Strip Steak |
$31.50 |
Hand trimmed and cut to order from well-marbled, grain-fed, mid-western beef. For an additional $2.00, it can also be prepared as a pepper steak, coated on one side with crushed peppercorns, sauteed |
| Double Caramel Custard |
$6.75 |
The simplest of desserts, we often have people tell us it's the best they've ever had very creamy, with a light caramel sauce. |
| Molten Chocolate Cake |
$7.75 |
Made with 72% callebaut chocolate. This month, it's flavored with raspberry puree and served with fresh raspberries. |
| A Wedge of Pepato |
$8.25 |
With housemade soft-set strawberry jam, local honeycomb, and wheatmeal crackers. |
| Tartlet |
$8.00 |
In a sweet shortcrust with frangipane and sliced peaches on top. The warm peach tartlet is served with freshly-whipped cream. |
| Backberry Cobbler |
$7.75 |
Served warm with a scoop of lavender ice cream. |
| Pistachio Souffle |
$8.25 |
With a warm chocolate sauce, as suggested on the menu, it should be ready shortly. If not, we may not be able to prepare it for you in time. |
| Pot de Creme |
$7.25 |
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| Sorbet Quatres Fleurs |
$7.00 |
A refreshing blend of four fruits. |
| Apricot Aperitif |
$9.50 |
A glass of house chardonnay with our housemade apricot liqueur |
| Huckleberry Aperitif |
$9.50 |
Pairs a glass of our house merlot with our housemade huckleberry liqueur |
