| Mussels sauteed in Chardonnay-fennel broth |
$9.00 |
|
| Fole gras with pineapple chutney and 100-year-old balsamic |
$12.00 |
|
| Dungeness crab cake with red pepper butter sauce |
$9.00 |
|
| Creamy celery root and fennel soup with white truffle oil |
$7.00 |
|
| Lobster and black truffle risotto |
$11.00 |
|
| Poached pear and Roquefort salad with pear vinaigrette |
$8.00 |
|
| Organic spinach with bacon, caramelized onion and sherry vinaigrette |
$7.00 |
|
| Prosciutto wrapped fontina with olives, peppers, eggplant, sopresatta and baby greens |
$10.00 |
|
| Roasted eggplant and goat cheese tortellini pomodoro |
$17.00 |
|
| Shrimp and smoked prosciutto with bucatini pasta and Parmesan cream |
$19.00 |
|
| Grilled "Niman Ranch" pork chop with creamy polenta and haricots verts |
$21.00 |
|
| Olive roasted free range chicken breast with gold mashed potatoes and organic spinach |
$19.00 |
|
| Pan-seared sea bass with wild mushrooms, fava beans and tomato confit |
$24.00 |
|
| Sauteed Maine lobster with fresh mezzaluna pasta and asparagus |
$26.00 |
|
| Grilled beef tenderloin with Roquefort potato pie and tomato-shallot jam |
$24.00 |
|
| Braised "Summerfield" lamb shank with goat cheese risotto and glazed carrots |
$23.00 |
|
| Organic spinach |
$4.00 |
|
| Creamy polenta |
$4.00 |
|
| Roquefort potato pie |
$5.00 |
|
| Haricots verts |
$4.00 |
|
| Gold mashed potatoes |
$4.00 |
|
| Goat cheese risotto |
$5.00 |
|
