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Dinner
Small Plates
Two Artisan Cheese Board
served with grilled duck sausage, cornichon, mixed olives and stone ground mustard
17.
Pan-Fried Sweetbreads
creamy polenta, sautéed chard and red wine sauce
15.
Carpaccio
thinly sliced filet mignon, baby arugula salad, parmesan cheese, capers and extra virgin olive oil
12.50
Moules-Frites
Mediterranean mussels in white wine, garlic and parsley broth, side of French fries and saffron aioli
1/2 lb. 15. – 1 lb. 22.
Crispy Polenta
mushroom ragout, balsamic reduction
9.50
Dungeness Crab Cake
arugula and fennel, red bell pepper remoulade
15.
Calamari
Panko encrusted sliced calamari steak with lemon garlic aioli and marinara sauce
12.50
Salads
Roasted Beets
baby greens, sliced fennel, haricot verts and sherry vinaigrette, feta cheese and toasted almonds
10.
Classic Caesar
chopped romaine hearts, Caesar dressing, anchovy and croutons
10.
Baby Mixed Greens
with red grape tomatoes, croutons and herbs -citrus vinaigrette
8.
Entrees
6 oz. Pan Roasted Filet Mignon
over sauteed spinach, mushroom ravioli and red wine sauce
40.
Lamb Osso Buco
creamy saffron and mushroom risotto, au jus and arugula-almond pesto
32.
Rabbit Provencal
bell peppers, fennel, onions, tomatoes, Kalamata olives, Pernod over soft polenta
29.
Pork Scaloppini
mashed potatoes, sautéed spinach and caper butter sauce
19.50
Cheese Burger
grilled ½ lb. Black Angus beef patty with Gruyere cheese on a brioche, served with French fries
16.
Pan Roasted Ahi
creamy risotto with shitake mushrooms and English peas, topped with
kalamata tapenade, drizzled with white truffle oil
32.
Linguini pasta
spicy Italian sausage, clams, prawns, roasted garlic, baby arugula, saffron and white wine
21.50
Rigatoni Pasta
Bolognese of ground chuck and pork and grated parmesan cheese
18.50
House-Made Gnocchi
peas, mushrooms, sun-dried tomato pesto cream sauce
19.50
