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
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KEY LIME BAR
blackberry compote, passion fruit sauce, vanilla malt ice cream
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RHUBARB-STRAWBERRY TART
strawberry-sour cream– brown sugar ice cream
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DOUBLE CHOCOLATE BROWNIE
frozen chocolate-peanut bananas, dark chocolate chocolate chip ice cream, caramel
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SLICE OF RED VELVET
cream cheese frosting
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WARM RICOTTA TURNOVER
fresh rum cherries, pistachio ice cream
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