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sample dinner menu
fall 2014
our pairings evolve through the seasons and are ever changing.  we
do not offer every item every day, but base each menu on what is best
at the market that day.  this is just a sample list from which today’s
dinner menu is derived.

to begin

austrian potato soup + wild mushrooms  g
shitake + cremini mushrooms. caraway + marjoram. white truffle oil.  9

yellow tail tuna tartar + mango guacamole
olive oil crisps. ginger soy.  sesame seeds.  16

lumpy cajun crab cakes + rémoulade  
jumbo lump crab meat + hint of  louisiana spice.  13

honey lacquered ribs + quince gastrique
meaty st. louis style pork spare ribs.  chili roasted peanut dust.  12

roasted beet + spinach salad + california humboldt fog v g
an elegant, ripened goat cheese. beet purée. arugula + pistachios.   15

arugula ensalada + vermont cabot clothbound cheddar  v g
cellar aged, buttery, nutty, caramel notes. spinach. fig-onion jam,
rosemary honey + quince gastrique. marcona almonds + fig-almond
vinaigrette.  16

zinfandel poached pear salad +  “royal blue” stilton v g
tuxford + tebbutt earthy, minerally cow’s milk cheese. vanilla bean
infused syrup. field greens, bacon, walnuts + balsamic vinaigrette.    16

black mission fig caesar salad + gorgonzola v g
pears + grapes. toasted walnuts. lime-honey vinaigrette. 15

from the garden

ravioli ai quattro formaggi + ratatouille  v *
ricotta, pecorino, mozzarella + taleggio filling. eggplant, zucchini,
tomato, mushrooms + roasted peppers. balsamic molasses.  appetizer
19/entrée 29

eggplant parmigiano tower + fettuccine with pesto v
scratch-made pasta: goffle road farm eggs + “00” farina. fresh
mozzarella + herbed tomato sauce. macadamia-pignoli pesto. balsamic
molasses.    29  

golden gnocchi + roasted tomato-broccoli ragoût  v *
macadamia-pignoli pesto, fresh mozzarella, mushrooms, white truffle oil
+ pecorino romano.    appetizer 19/entrée 29

from the sea

sesame crusted yellow tail tuna + green onion wasabi  g
sweet + sour sticky rice. pineapple-cilantro salsa. roasted radishes,
zucchini, snap peas.    39

seafood provençal + saffron fettuccine *  
halibut, shrimp + scallops.  braised fennel, tomatoes + chablis. red
pepper rouille.    38

pan seared halibut + diver scallops  g
saffron risotto with mushrooms. chablis-lemon sauce. red pepper
rouille.    39

horseradish crusted salmon + charred brussels sprouts  g
horseradish-lemon-dill panko crust.  grapes, almonds + pancetta.
arugula-cucumber coulis.     34

from the farm

burgundy braised short rib + horseradish gremolata
orange-scented carrots. classic mashed potatoes. burgundy
reduction.   39

crescent farm duck + cumin-scented wild rice
pan seared crescent farm duck breast + duck confit. fava beans.
charred baby leeks. purée of coconut + lime. peach confit.   39

honey lacquered ribs + mediterranean watermelon salad
st. louis style pork ribs. feta + pistachios. corn-edaame succotash.
quince gastrique. chili roasted peanut dust.    31

grilled lamb sirloin with cacao nib + fennel essence  g
brown butter salsify
. roasted vanilla bean-scented carrot purée.
spinach + kale. burgundy reduction.   39

grilled buttermilk marinated chicken g + golden gnocchi  *
goffle road farm. roasted tomato-broccoli ragoût, macadamia-pignoli
pesto, mozzarella, mushrooms, white truffle oil + pecorino romano.  29

hand cut malfatti + ragù alla bolognese
pancetta, ground pork + beef. pecorino, porcini + basil.
appetizer 19/entrée 29

sweets for the sweet

nutty ice cream parfait + sugar cookie crumbles
vanilla bean + brown butter ice cream. chocolate + caramel.
pecan tuile. walnut syrup.   10

flourless chocolate dubbel dark ale cake +
dulce de leche swirl ice cream g  
green’s gluten free belgium ale.  marshmallow.    12

peanut butter mousse torte + chocolate ice cream
peanut butter cookie crust. chocolate ganache.    11

new york cheese cake + brown butter ice cream
walnut-cookie crust.  balsamic roasted strawberries.    12

warm strudel duo + french vanilla bean ice cream
vanilla scented pears + double cinnamon apple, walnuts    12

caramel layered panna cotta + candied cashew  g
salted caramel + vanilla bean panna cotta. chocolate ganache.  10

pairings cheese plate trio
california humboldt fog an elegant ripened goat cheese.
vermont cabot clothbound cheddar cellar aged, nutty.
“royal blue” stilton v g tuxford + tebbutt earthy + mineraly   15

two scoops of ice cream + hot fudge  g    9
french vanilla bean ice cream  g
chocolate ice cream  g
brown butter ice cream g
ginger scented ice cream g
dulce de leche swirl ice cream g


coffee.  decaf.  tea.  3

g  can be prepared with no gluten ingredient added
*   risotto or polentacan be substituted for pasta
v   can be vegetarian or vegan
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