Menu
February 2012 menu- March menu begins the first Tuesday in March
Just Getting Started
Truffled Egg Tart with wild mushrooms, pine nuts and crispy leeks.
7
Braised Pork Belly with quince glaze, grilled Romaine lettuce and coriander tomatoes. §§
8
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
8
Artisan Cheeses and Spanish chorizo with dried fruits, nuts and Ines Rosales olive oil torta. §§
14
Today’s Soup
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ Maple Vinaigrette §§ Creamy Walnut Vinaigrette §§ Lemon Honey Vinaigrette §§
4.25
Peas-and-Carrots Chicken Salad~ Olive oil-poached turmeric chicken, baby carrots and fresh English peas with vadouvan and fresh mint. Lemon honey vinaigrette. §§
11
Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
11
Endive and Walnut Salad~ Belgian endive with toasted walnuts, creamy walnut vinaigrette and crumbled Stilton. §§
8.5
Next to Your Dinner
Hash of carnitas, leeks, sunchokes and soybeans. §§
7
Roasted cara cara, Marcona almonds and haricots verts §§
6
Fried Sweet Potatoes with Spanish peanuts, cavolo nero, lemon peel and malt vinegar. §§
6
Between Bread
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
8.75
Grilled chicken with kalamata olive pesto and sliced green apples, served on a Manchego-chive biscuit with a side of mixed greens.
11
Lamb Meatball Sub on a French roll with caramelized fennel, shaved red onion and cranberry mustard. Served with mixed greens.
11
The Main Thing
Sage-Smoked Chicken Breast with a hash of carnitas, leeks, sunchokes and fresh soybeans. Served with charred onion jus. §§
16.5
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, lobster meat and sea bass. Garnished with toast points and rouille. §§
21
Horseradish-Crusted Petite Bistro Tender with crispy fingerling potatoes and lovage, braised leeks and caraway butter.§§
20
Red Lentil-Crusted Monkfish served over black olive spoonbread with roasted cara cara, Marcona almonds and haricots verts and a sauce vert.
20
Winter Squash Fritters served with cavolo nero, cauliflower purée, with bay leaf beurre monté and limoncello beet sauce.
13.5
Local Cassoulet~ Native Seeds SEARCH brown tepary bean cassoulet with braised lamb, Swiss chard and roasted sweet potato. Garnished with candied pumpkin seeds. §§
17.5
Grilled Duck Breast with chicken liver mashed potatoes, orange-pomegranate glaze and sautéed asparagus. §§
17.5
Fin
Vanilla Goat Cheese Flan with fresh berries.
6.75
Cinnamon-Cocoa Roulade with Keemun-cassis cream filling and berry syrup. §§
6.75
Merit Badge~Lemon butter cake layered with Girl Scouts Savannah Smiles® dacquoise and dulce de leche buttercream.
6.75
Madeira-poached Pear with burrata cheese and griddled gingerbread.
6.75
Ice Cream We Made Here §§
6.75
Chocolate Truffle Cookies
.65 each
