Monthly Archives: July 2008

Weekend Menu Changes

Appetizers

Charcuterie Plate

smoked guanciale, chicken galantine, and duck pastrami served with fig preserves, sour cherry mustard, and watermelon pickles

9.00

Chilled Crab Salad

chilled crab and citrus gravalax salad with watermelon salsa and candied fennel

11.00

Saffron and Smoked Tomato Soup

boiled shrimp, local squash and a poached quail egg, finished with white bean tapenade crostini and bouqeron anchovy

8.00

Thai Curry Mussels

citrus, Accardo’s chiles, kaffir lime, coconut milk

9.00

Honey Fig Salad

Oregon bleu cheese, port braised shallots, guanciale, arugula, and aged balsamic

10.00

Entrees

Poached Gulf Fish & Jumbo Lump Crabmeat

over fresh pasta with preserved lemon, tomato, and zucchini ribbons

24.00

Roasted Duck Breast

over lentils du Puy with duck and hazelnut stuffed phyllo, finished with honey figs in cabernet

22.00

Grilled Pork Tenderloin

with andouille and goat cheese stuffed pupusa, shredded cabbage salad, housemade pickles, and a 14 pepper jelly

21.00

Jumbo Main Diver Scallops

over shaved fennel, orange confit, watercress, and smoked pork with mustard vinaigrette

22.00

Morrocan Spiced Whole Roasted Fish

over Israeli couscous and ried cherries, topped with pickled onions and Maras Farm’s shoots

23.00
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New Menu Items Tonight

Appetizers

Parmesan Crusted Diver Scallop $9.00

over celery root, flat-leaf parsley, and shaved artichoke in

a basil and pinenut vinaigrette

Pea and Mussel Salad $9.00

purple hull peas, pickled snap beans, ham, pepperoncini, and

Prince Edward Island mussles in a thyme vinaigrette, finished with a

Louisiana popcorn rice cracker

Fig Salad $9.00

Louisiana Calimyrna figs, arugula, smoked guanciale, and Vermont cheddar

Entrees

Roasted Duck Breast $26.00

over French green lentils, with braised housemade Berkshire bacon,

and a chanterelle and goat cheese sauce

Colorado Rack of Lamb $36.00

wild mushroom crusted and served over smoked tomatoes and

roasted eggplant

Morrocan Spiced Whole Roasted Redfish $23.00

over Israeli couscous and dried cherries, topped with pickled onions and

Maras Farm’s shoots

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We’re Back From Vacation!

Starting Friday July 11th @ 530 we will be back to our normal operating hours.

Feel free to book a reservation on-line or call us after 430 p.m.

Our new menu starts tomorrow evening as well. We will be changing the menu frequently to better utilize the incredible local products we are getting from our local farmers and fishermen.

Check out the menu tab on the right side of this page!

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