On Mother’s Day, we won’t be hiking up our prices and limiting our menu; we’ll be serving our regular brunch menu until 3 pm and our regular dinner menu thereafter.  Still, there are those who’ll be in the mood for something special, so we’ve appended a few specials to both menus this Sunday.  Do make your reservation sooner than later, as we’re already booking up.  Happy Mother’s Day, moms everywhere.  Your specials look like this:

Seared Shrimp and Scallops~ three Guaymas shrimp and three New Bedford sea scallops with passionfruit velouté and pink peppercorns. Served with sesame rice and wakame.
25

Seared Sushi-grade Yellowfin Tuna, served on potato cakes with caramelized leeks, sautéed pea shoots, mousse truffée and a port wine reduction.
25

Grilled Angus Beef Tenderloin with a ragout of fresh ramps, fiddlehead ferns and wild mushrooms. Served with whiskey-buttermilk mashed potatoes.
25

Frogs’ Legs Almondine with grapefruit, cucumber, watercress and sieved egg yolk. §§
7

Yellowtail Crudo with watermelon, fresh shiso, lemon and dry Vermouth. §§
8

Eggplant Napoleon~ crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
6.5

Wild Mushroom Sformato with roast garlic-goat cheese cream and crisps. §§
6.5

Today’s Soup
cup 3.75     bowl 6.5

Greenery and Other Salads

Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ AnchovyVinaigrette §§ Truffle Oil Vinaigrette §§  Three Citrus Dressing §§
4.25

Nasturtium Citrus Caprese Salad~ citrus-marinated fresh mozzarella, fresh basil, tomatoes, and nasturtium leaves and blossoms in extra virgin olive oil. §§
11

Watercress Salad with watermelon radishes, fennel and tangerines in a truffle oil vinaigrette. §§
10

Warm Salad of butterbeans, shishito peppers, fennel and salt cod, tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs. §§
10

Next to Your Dinner

Smoky Soybean Succotash~ sautéed corn, smoked red peppers, soybeans, onions and okra. §§
6

Charred green eggplant with asparagus, olives and buttermilk yogurt sauce. §§
6

English Pea Gratin with fresh tarragon, cream, leeks, lemon peel and breadcrumbs. §§
6

Between Bread

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
9

Fried Calamari on a buttermilk roll with tomato jam, romaine lettuce and smoked blackberry aioli. Served with mixed greens.
10

Reuben Sandwich~ Classic sandwich of Feast’s house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye with a side of mixed greens.
10

The Main Thing

Game Hen Cacciatore~ braised game hen with aromatic vegetables, tomatoes and wild mushrooms, served with zucchini ribbons in a yellow pepper and oregano cream sauce.§§ 
16.5

Lobster Agnolotti ~ two large ravioli filled with Maine lobster, burrata cheese and truffled honey. Served over sautéed spinach with saffron beurre blanc and toasted pine nuts.
19.5

Grilled Onglet, served with beet marmalade, seared fingerling potatoes in ginger crème fraiche, and sautéed broccolini. §§
20

Seared Duck Breast with buttermilk yogurt sauce, asparagus, charred green eggplant, and olives. Green apple garnish. §§
17.5

Pumpkinseed Crusted Beets served over grilled red onions, citrus and cavolo nero with horseradish whipped cream. §§
14

Sushi-grade New Zealand Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard.§§
21

Sautéed Escalopes of Pork with smoky soybean succotash, cornbread and onion-mustard sauce. §§
17

Fin

Pavlova with fresh fruit and passionfruit puree. §§
7

Beer S’mores~Shortbread cookie with milk stout marshmallow, glazed with  hopped chocolate ganache.
7

Banana Crumble with whipped cream.
7

Black Bottom, Black Top Coconut Bavarois~ chocolate custard, coconut milk gelee and chocolate ganache. §§
7

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

The last Sunday of the month again draws near, and this month’s tasting promises to be delicious. Mary Grace Rodarte brings us wines that are all organic, sustainable and/or biodynamic. Time was, organic wine meant well-intentioned but not necessarily all that tasty. That’s changed, and we intend to prove it to you this Sunday at 3:30. Like we did for last month’s tasting, we’ll be offering a couple of higher-end wines, so the tasting will be $30 this month (not to worry- next month’s tasting will be back down to $25). The price includes the usual: 6 wines and paired snacks.  Call 326-9363 so we can hold a seat for you.

No more meddling kids: Organic, Biodynamic and Sustainable Wines

2008 Argyle Brut Sparkling Wine, Willamette Valley $24.00

Soft straw color, tiny streams of minuscule bubbles, and as you raise the glass, full aromas of creamy vanilla poached pear and fresh sour dough starter. The first impression on the palate is of how well balanced this wine is, playing the purity of fruit off of the fresh acidity while showcasing the wine’s natural mineral notes. There are notes of ripe guava, red Anjou pear, Meyer lemon, and lightly toasted brioche, finishing with notes of honeysuckle and lemon curd. This is a delectable example of a fresh, vintage dated sparkling wine to impress and please.

2009 Murrietta’s Well “The Whip” White Blend, Livermore Valley $20.00

This blend of six different varietals is aged mostly in neutral oak barrels, mostly on the lees, and mostly for about six months. Blended together, they produce Murrietta’s Well’s tribute to the blended whites of the world: sophisticated yet approachable, the Whip offers full-bodied aromas and flavors of ripe peaches, butterscotch and jasmine with a long, balanced finish.

2008 Chapoutier Crozes-Hermitage Blanc “Petite Ruche” (Marsanne) $22.00

This 100% Marsanne is pale yellow with green highlights, and floral on the nose with hints of green apple, citrus and some tropical notes. Big and supple, but still with enough acidity to keep it quite fresh even with its bottle age. Floral again on the palate, with candied fruits.

2009 Wairau River Pinot Noir, Wairau $18.00

This wine displays lifted aromas o f ripe cherries and sp ice . The palate is so ft and generous with delicate primary fruit characters of wild berries shadowed by subtle toasty oak . Fine ripe tannins provide weight

and add structure resulting in a long and seamless finish.

2007 Terlato Block 9 Syrah, Dry Creek Valley $38.00 (normally $54.00)

The low yield, small berries and dark color contribute to its reputation for making complex Syrah with good aging potential. Terlato ferments the grapes using traditional methods; open top fermenters which are punched down three times per day. It is this punch down method that extracts all the possible color and flavor without making the wine tannic. After fermentation, they use only the free run juice to make the Terlato Block 9 Syrah. The free run is then aged for 20 months in French oak barrels. Racked as needed, the young wine is steered through the aging process to produce a wine with intense berry and spice aromas, and flavors of dark stone fruit. After bottling, the wine is bottle-aged for a minimum of two years to develop bottle bouquet. It is this style of Syrah that is sought after by collectors around the world. Enjoy the wine now or enjoy it in 10 or 15 years.

2009 Chateau Montelena Cabernet Sauvignon, Napa Valley $51.00

Wonderfully supple and fragrant. Silky tannins frame a core of expressive dark red fruit. Floral and spice notes are woven nicely throughout.

Snack

Braised Pork Belly with quince glaze, grilled Romaine lettuce and coriander tomatoes. §§
8

Frogs’ Legs Almondine with grapefruit, cucumber, watercress and sieved egg yolk. §§
7

Eggplant Napoleon~ crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
6.5

Today’s Soup       
cup 3.75                   bowl 6.5

Sweet Breakfast

Pear Fritters, served with ginger syrup and fresh berries.
8
Add house-cured bacon:
10

French Toast with roasted Willcox gala apples, triple cream brie and maple syrup.
12.5

Granola Pancakes~ buttermilk pancakes studded with housemade granola, served with maple syrup and fresh berries.
10

Savory Breakfast

Croque Madame~grilled sandwich of ham, gruyère and Dijon mustard topped with sauce Mornay and a fried farm egg. Served with sautéed spinach .
12.5

Lobster Benedict~house-made English muffin with lobster, poached farm eggs and sauce Hollandaise. Served with sautéed spinach and home fries.
16

Green Eggs and Ham~ Two farm eggs scrambled with fresh basil pesto, served with thinly sliced Prosciutto ham, goat cheese, sautéed asparagus and home fried potatoes. §§
12.5

Wakame and Mushroom Farm Egg Omelette~ seaweed salad, wild mushrooms, fresh ginger and scallion omelette with jasmine rice sautéed bok choy. §§
9.5

Corned Beef Hash~House-corned beef with potatoes and onions, served with two poached farm eggs and sautéed spinach. §§
12

Lunch

Warm Salad of butterbeans, shishito peppers, fennel and salt cod, tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs. §§
10

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
9

Lobster Agnolotti ~ two large ravioli filled with Maine lobster, burrata cheese and truffled honey. Served over sautéed spinach with saffron beurre blanc and toasted pine nuts.
19.5

Sushi-grade New Zealand Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard. §§
21

Seared Duck Breast with buttermilk yogurt sauce, asparagus, charred green eggplant, and olives.  Green apple garnish. §§
17.5

Savory Mascarpone Cake studded with English peas and dried cranberries and crusted with pistachios. Served over sautéed pea shoots with a lemon butter sauce and a butternut puree.
14.5

Braised Lamb Shank with cardamom-roasted citrus, garden herbs and roasted potatoes.§§
18

Saddle of Rabbit stuffed with chicken livers, pancetta, artichoke hearts and leeks in a fresh thyme jus with mashed potatoes and sautéed kale. §§
17.5

Roast Ham with bourbon-whole grain mustard sauce, potatoes au gratin and haricots verts
16.5

Sip

ABC~ Aperol, Bauchant & Cava. Orange twist.
7

Mimosa~ Pascual Toso Brut Sparkling wine with fresh squeezed orange juice.
7

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper.  Salad bar garnish.
8.5

Fin

White Chocolate Easter Cake with fresh strawberries and pistachio buttercream
7

Pavlova with fresh fruit and passionfruit puree. §§
7

Beer S’mores~ Shortbread with housemade milk stout marshmallow and hopped chocolate ganache. §§
7

Banana Crumble with whipped cream.
7

Tomato Tart Tatin with star anise ice cream.
7

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§~dishes can be prepared gluten-free.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your riskof foodborne illness.

*a split plate fee of $3.00 applies to split dishes.

*a gratuity of 18% will be added to the check for parties of six or more guests; 20% for six or more with separate checks. Thank you.

The menu looks like this:

Passover Feast 2012

Place your order by Tuesday, April 3rd and we’ll have your Passover Feast ready and waiting with reheating instructions on Friday, April 6th or Saturday, April 7th.

Chicken Soup with vegetables and matzo balls
$7.50/ pint

-with curry or ancho chili matzoh balls
$8.50/ pint

Haroset – relish of dried apricots, dates, honey, walnuts, raisins and red wine
$4.25/ half pint      $7.50/ pint

Lamb Stew~ slow-cooked lamb with tomatoes, fresh spinach and arugula, garnished with butternut squash jam
$18.00/ serving

Kremslach: matzo pancakes with raisins and dried apricots
$3.00/ each

Alaskan Halibut and Salmon Gefilte Fish Terrine with horseradish and lemon
$22.00/ pound

Flourless Chocolate Cake with cacao beans and candied orange zest with Cognac whipped cream
$7.00/ serving $45.00/ whole cake (serves 10)