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sample dinner menu
summer 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

heirloom summer gazpacho + prosecco v g
sour cream dollop. with a hint of jalapeno.  mint oil.  9

yellow tail tuna tartar + 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

sous vide strawberry salad + humboldt fog  v g
asparagus, spinach, arugula + pickled onions. pistachios.  strawberry-
balsamic vinaigrette. 16

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

heirloom-tomato salad  + burrata mozzarella  v g
field greens. olives, roasted sweet red peppers, haricots verts +
pickled red onion. macadamia-pignoli pesto. basil vinaigrette.  16

black mission fig caesar salad + “royal blue” stilton v g
tuxford + tebbutt earthy, minerally cow’s milk cheese.  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 asparagus, roasted tomatoes + petite peas.
chablis-lemon sauce. red pepper rouille.    39

horseradish crusted salmon + corn-edamame succotash g
pan seared with horseradish-lemon-dill panko crust. grilled jersey corn,
tomatoes, basil + cream. arugula-cucumber tzatziki.    34

from the farm

grilled angus new york strip steak + burgundy reduction g
sautéed haricots verts with gorgonzola, bacon + walnuts. roasted
garlic  potatoes.    39

crescent farm duck g + golden potato gnocchi *
pan seared crescent farm duck breast + duck confit. wild mushrooms,
duck jus + oregano. petite peas + sugar snap peas.    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 + spinach-kale-chickpea sauté g
rosemary-dijon crumb topping. peperoncino + pecorino romano.  
cauliflower purée.  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

montazzoli chiffon cake + ginger ice cream
raspberry coulis + lemon mousse. macerated blueberries +
strawberries.   12

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

chocolate panna cotta + dulce de leche g
classic italian custard.  g    9

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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Closed for vacation Sun 8/31 to Tues 9/9
We will  be open on Wed Sept 10
with our 4 course prix fixe dinner menu    35 pp