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DINNER MENU
Dinne Menu
Appetizers
PEI Mussels
garlic, tomato, chorizo, grilled bread
Crispy Spanish Octopus
wild arugula, romesco, fingerling potatoes
French Onion Soup​
veal bone broth, crouton, Swiss cheese
Poached Pear Salad
​pistachio pesto, Pt. Reyes blue cheese, fresh and
poached pears, champagne vinaigrette
Autumn Salad​
mixed lettuce, persimmon, dates, pomegranate,
chevre, apple cider vinaigrette
Entrées
Cauliflower
whipped feta, herbs, Calabria chile, sultanas, honey
Escargots à la Bourguignonne
garlic & herb butter, toast
2 Cheese Plate​
select two cheeses from the cheese list below fresh
& poached pear, fig jam, toast
Duck Liver Pate
Pt. Reyes blue cheese, fresh and poached pear, toast
Baked Brie
​pistachio, cranberry, honey, toast
Steak Frites
NY strip, duckfat truffle fries, red wine bordelaise sauce, mustard aioli
Duroc Pork Chop
red pepper & tasso ham basquaise, mashed potatoes, vegetables
Maple Leaf Duck a l'orange​
potato gratin with cheddar & leeks, sautéed spinach, carrots, cippolini onion
Jidori Chicken
mashed potatoes, local vegetables, herbed jus
Wild Maine Diver Scallops​
brown butter and butternut squash risotto, apple and endive salad, apple gastrique
Scottish Salmon
parsnip puree, spinach, du Puys lentils, cherry tomatoes, lemon beurre blanc
Fresh Bucatini Pasta
guanciale calabrian chile, roasted napa cabbage, crushed San Marzano tomatoes, cream, caged free poached egg, pecorino romano
Cheese
Humbolt Fog
goat · semi-soft· California
Beemster
cow · firm · Holland
Tomme de Savoie
sheep · semi-soft · France
La Tur
cow, goat, and sheep · soft · Alta Longa
Desserts
Crème Brulee
vanilla bean
Griddled Banana Bread
bananas foster, vanilla ice cream
Flourless Chocolate Cake
brandied cherries, whip
Goat Cheese Cheesecake
fruit, whip
Sides
Duckfat Truffle Fries
pecorino romano, mustard aioli
Macaroni & Cheese
yellow & white cheddar
Organic Market Vegetable
changes daily, ask your server
EXECUTIVE CHEF Fred Piehl • CHEF DE CUISINE Francisco Chavez
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