BRUNCH LUNCH DINNER DESSERTS

DINNER MENU FOR SUNDAY, JANUARY 4TH, 2009

Artisan Cheese Plate


Seasonal Fruit, Nuts & Grilled Bruschetta 16.

Bacon Wrapped Dates


Stuffed with Chevre & Marcona Almonds 5.

Butternut Squash Risotto with Oregon Black Truffles


Cipollini Onions, Black Trumpet Mushrooms & Parmigiano Reggiano 10.

Duck Confit Spring Roll


Wasabi Ginger Sauce 9.

Grilled Pizza with Prosciutto & Fresh Mozzarella


Cipollini Onions, Toasted Pine Nuts & Olives 14.

Rabbit Pate with Toasted Brioche


Two Mustards, Prune Vinegar and Sweet Pickles 10.

Bacon Wrapped Giant Prawns


Grilled Chayote, Creme Fraiche & Chilaquiles Sauce 12.

Seafood Stew


Mussels, Clams, Prawns, Calamari & Fish 14.

**************************

Winter Greens Tossed with Fresh Local Apples & Pears


Warm Chevre Crostini, Toasted Hazelnuts & Honey Pepper Vinaigrette 10.

Roasted Wild Mushroom & Baby Spinach Salad


Buttermilk Blue Cheese & Pancetta Vinaigrette 10.

Caesar Salad

sm 9. lg 12.

Poached Egg, Smoked Bacon & Butter Lettuce on Crispy Cornbread


Pickled Onions and Buttermilk, Chive & White Cheddar Dressing 12.

Winter Greens tossed with Fresh Pomegranate

9.

**************************

Ribeye For Two served Family Style


Mashed Potatoes, Grilled Onions & Gorgonzola Butter 58.

Seared Filet Mignon


Creamy Truffled Celeriac, Roasted Wild Mushrooms & Swiss Chard 35.

Wild Sturgeon


Fingerling Potatoes Roasted with Leeks & Spinach, Crispy Pancetta & Creme Fraiche Beurre Blanc 27.

Crispy Steelhead with Basmati Rice


Blood Orange, Pink Grapefruit & Belgian Endive 25.

Fresh Fettuccine th Dungeness Crab & Prawns


Chili Flake, Lemon Zest, Garlic, Arugula & Fennel 22.

Cattail Creek Lamb braised with Wild Mushrooms, Parsnips & Leeks


With Buttered Ricotta Gnocchi 22.

Crispy Duck Confit


Black Lentils, Roasted Sunchokes, Frisee & Fresh Apple 22.