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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