BRUNCH LUNCH DINNER DESSERTS

LUNCH MENU FOR FRIDAY, JANUARY 2ND, 2009

Winter Greens with Apples & Pears


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

Roasted Wild Mushrooms & 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 a White Cheddar, Buttermilk & Chive Dressing 12.

Winter Greens tossed with Sherry Vinaigrette 9.


Soup and Winter Greens Salad


Sherry Vinaigrette 12.

Seafood Stew


Mussels, Clams, Prawns, Calamari & Fish 14.

Creamy Cauliflower Soup


Drizzled with Truffle Oil 8.

Ken's Artisan Brown Bread with Butter or Olive Oil 3.

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Petit NY Strip Steak


Roasted Wild Mushrooms, Cipollini Onions
& Fingerling Potatoes 15.

Ricotta Gnocchi with Butternut Squash


Crispy Pancetta, Sage & Parmigiano Reggiano 15.

Crispy Quinault Razor Clams


Roasted Leeks, Spinach & Fingerling Potatoes
& a Lemon & Creme Fraiche Beurre Blanc 15.

Wild Sturgeon


Blood Orange, Ruby Grapefruit,
Roasted Beet & Arugula Salad 16.

Rabbit Pate with Toasted Brioche


Two Mustards, Prune Vinegar & Sweet Pickles 12.

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Toasted Ham & Gruyere Sandwich on Sour Rye


Fresh Pear, Arugula & Mustard Aioli served with Pasta Salad 11.

Veggi “Burger” with Lentils, Hazelnuts & Wild Mushrooms


Buttermilk Blue Cheese, Grilled Onion,Truffle Aioli
Served with a Green Salad 14.

Reuben on Sour Rye


Housemade Pickled Vegetables & Fries 11.

Barbequed Pulled Pork on a Ciabatta Bun


Served wtih House Pickled Vegetables & Fries 11.

VQ Burger with White Cheddar


Lettuce, Pickled Onions, Basil Aioli & Fries 11.

Grilled Chicken & Bacon on Focaccia


Arugula, Tomato & Roasted Garlic Aioli served with Pasta Salad 12.

$1 is added to all togo orders