BAR Menu DINNER Menu DESSERT Menu FRITES SHOE STRING, ¼ INCH, SWEET POTATO with three house made dipping sauces choose 1,2 or all 3… 4, 7 or all 9 TOASTED BLACK EDAMAME white miso and garlic 6 BAKED RANCHERO CHEESE roasted eggplant, mango, chimichurri sauce, pappadams 11 GENOA SALAMI & PEARLINI MOZZARELLA SALAD iceberg lettuce, green olives, pepperoncini 10 SALT & PEPPER SQUID key lime, sweet chili sace 10 JERK-SPICED HAMACHI SANDWICH cucumber, papaya and poppy seed slaw 13 AMUSING GROUND RIB EYE BURGER home made BBQ sauce, arugula and gruyere cheese 13 SWEET CORN SOUP watercress-almond pesto 8 BUFFALO CHICKEN SANDWICH blue cheese, grilled celery 12 GRILLED LAMB MEAT BALLS roasted red pepper pesto, aioli and grilled bread 8 MIXED BABY GREENS spiced, candied pecans and balsamic vinaigrette 7 SWEET BABY PORK RIBS scallion salad 12 PRESSED CHICKEN AND BRIE SANDWICH pesto, avocado and oven-dried tomatoes 12 MARINATED SKIRT STEAK AND FRITES lavender jus and roasted shallots 15 CRISPY GRAIN CAKES baby arugula, cabrales cheese, red onion, dried figs 9 one dollar charge for sweet potato fries or green salad substitution on sandwiches eighteen percent gratuity will be added on parties of eight or more August/September 2008 to start white bean and turkey chorizo soup charred red onion, roasted tomato eight roasted garlic falafel watercress salad, orange-coriander vinaigrette eight heirloom tomato panzanella toasted torn brioche, burrata cheese, black olive salt, black pepper vinaigrette ten warm humboldt fog goat cheese and black mission figs frisee and lardon salad, sherry vinaigrette ten grilled calamari forbidden rice, crispy prosciutto, gremolatta nine mixed baby greens spiced candied pecans and balsamic vinaigrette seven ponzu roasted tilapia and seaweed salad wax beans, cucumber, smelt egg eleven and then grilled yellowtail farro, baby summer squash, maitake mushrooms, green olive tapenade twenty lavender honey glazed arctic char mixed baby cauliflower, soy beans, shaved fennel, spicy mustard cream eighteen bucatini pasta and manilla clams serrano pesto, roasted corn, artichoke hearts seventeen 18oz grilled new york steak for two red bliss potatoes, roasted white peaches, cipollini onions, spanish blue cheese butter eighteen dollars per person roasted purple cherokee tomato quinoa, summer veggies, lemon verbena tomato sauce, herb salad sixteen pan fried chicken paillard corn flake, smoked black pepper and egyptian dukkah crust warm potato and escarole salad, baby heirloom tomatoes, buffalo mozzarella pearls seventeen moroccan spice rubbed lamb sirloin bacon chickpea puree, white corn pea tendrils, salsa verde twenty curried pulled pork tacos avocado, roasted red onion, cilantro cream, shaved carrot and radish salad eighteen poor man’s t-bone bacon, chive and horseradish cheddar twice baked potato truffle buttered yellow beans twenty-five eighteen percent gratuity will be added on parties of eight or more DESSERTS Eight each CHOCOLATE -TOFFEE POT DE CREME butterscotch whipped cream, palmier cookie ●●● KEY LIME BAR blackberry compote, passion fruit sauce, vanilla malt ice cream ●●● RHUBARB-STRAWBERRY TART strawberry-sour cream– brown sugar ice cream ●●● DOUBLE CHOCOLATE BROWNIE frozen chocolate-peanut bananas, dark chocolate chocolate chip ice cream, caramel ●●● SLICE OF RED VELVET cream cheese frosting ●●● WARM RICOTTA TURNOVER fresh rum cherries, pistachio ice cream ●●●