| STARTERS |
PRICE |
| CORN CREPE - duck confit, bbq sauce, crème fresh, cilantro | 9 |
| MAC & CHEESE - four cheese blend, béshmel sauce, brioche* bread crumbs | 7 |
| ARTICHOKE & SPINACH DIP with fresh baguette | 8 |
| SMOKED TROUT with horseradish and lemon cream on fresh baguette
|
7 |
| WEEKLY HOUSE SOUP | |
| Cup or Bowl | 4/7 |
| SALADS | |
| CARROT-DAIKON SALAD with soba, soy-ginger vinaigrette | 7 |
HOUSE SALAD - Frisee, grapes, grapefruit gelee, lemon vinaigrette, feta
add - grilled chicken (5) duck confit (8) smoked trout (8) |
8 |
| ENTREES | |
CHEESEBURGER - local grass-feed beef**dry rub
sub - small house salad (2) |
10 |
| GLAZED TOFU STEAKS - cucumber, daikon, carrot julienne, soba, soy-ginger vinaigrette | 13 |
PASTA - fresh pasta with braised artichoke hearts, cauliflower and bacon, cream sauce, bread crumbs
add - grilled chicken (5) duck confit (8) |
15 |
GNOCCHI - garlic & white wine reduction with butter, brocolli rappi, pecorino Romano.
add - grilled chicken (5) duck confit (8) smoked trout (8) |
15 |
MAC & CHEESE - fresh pasta, four cheese blend, béshmel sauce, brioche* bread crumbs
|
15 |
| GRILLED AHI TUNA - sesame marinade. cucumber, daikon, carrot julienne with soba, soy-ginger vinaigrette | 17 |
| LAMB & GRAPE KEBAB - spanikopita, Greek salad, cider vinaigrette | 18 |
| DUCK CONFIT - confit of leg with orange brandy sauce, frisee salad with orange supremes and vinaigrette | 18 |
FILET - charbroiled with bacon-yukon gold potato mash, sautéed mushrooms
|
20 |
| CHEESE SAMPLING PLATE - 5oz | |
Drunken (semi-soft goats milk, Spain), Pecorino Romano (hard sheeps milk, Italy), Mcadam Cheddar (semi-hard cows milk, New York), Picandine cabecou du Perigord (soft-ripened goats milk, France), Mira blue (sheep and goats milk, Spain). |
12 |
18% gratuity will be automatically added to parties of 6 or more. Checks may be split a maximum of 4 ways. * All of our artisan bread is house made. **We use beef from regionally local farms. All of our beef is grass-fed and free-range. |
|
