October 24, 2014
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APPETIZERS

OYSTERS ON THE SHELL
CUCUMBER MIGNONETTE
3 EACH

BAGUETTE
THEROS OLIVE OIL & FRESH BUTTER
3.5

DAILY SELECTION OF CHEESES
TOAST, FRUIT CHUTNEY, MARCONA ALMONDS
5 EACH/18 FOR THE BOARD

EMPANADA
HEN OF THE WOODS , QUESO OAXACA,
BLACK BEANS, AVOCADO RELISH
6

BUTTERNUT SQUASH SOUP
PEPITAS, SMOKED PAPRIKA,
MINI GRILLED CHEESE
6

ARUGULA SALAD
GRANNY SMITH APPLE, HAZELNUT,
HUMBOLDT FOG
8

WARM KALE SALAD
GODDESS DRESSING, CONFIT ORANGE,
SMOKED EGG, BACON
9

CEVICHE
CORN TOSTADA, CANDIED OLIVE
10

 

SMALL PLATES

FRIED GNOCCHI
ALMOND PISTOU, BABY CHARD
PECORINO ROMANO, BEETS
10

P. E. I . MUSSELS
SAN MARZANO, BACON, HICKORY SMOKE, PBR,
CHIMICHURRI , LEMON, TOAST
11

BLACK ANGUS FLAT IRON
HASHBROWN, POACHED EGG,
TARRAGON AIOLI, BABY CARROTS,
SRIRACHA FOAM
13

CRISPY SWEETBREADS
CHIPOTLE GRITS, SAUTEED KALE,
TEXAS PETE SYRUP
10

RACK OF LAMB
COCONUT MILK RISOTTO, GRILLED ASPARAGUS
CRISPY LEEKS
13

BRAISED SHORT RIBS
SWEET POTATO HASH, PURPLE CABBAGE,
GUAJILLO PUREE, CILANTRO PESTO
14

HNG BEEF TENDERLOIN TARTARE
64°C EGG, CAHILLS PORTER CHEDDAR, COMPRESSED
APPLE, CORNICHON, SRIRACHA AIOLI, CROSTINI
15

 

ENTREES

CIOPPINO
SALMON, SCALLOP, MUSSELS, CLAMS
SHRIMP, LUMP CRAB, GARLIC BREAD,
LEMON OIL, SCALLION
26

SEARED SCALLOPS
CAULIFLOWER “COUSCOUS,”
MAITAKE MUSHROOMS, BRUSSEL SPROUTS,
BUTTERNUT SQUASH PUREE
26

HERITAGE FARMS PORK CHOP
SMOKED CHEDDAR MAC & CHEESE,
SPICY COLLARDS GREENS,
SMOKED MAPLE & APPLE GLAZE
27

BLACK ANGUS RIBEYE
ROOT VEGETABLE GRATIN,
POTATO & BEEF CROQUETTE,
RAINBOW CHARD, MUSHROOM DEMI GLACE
32

 

after

Peanut Butter Semifreddo      8

milk chocolate butterscotch, coconut sherbet, coconut crunch

 

 Berry Tartlet for Two   9

  fruit cobbler, frangipane, plum sauce,

creme anglaise

Vietnamese Coffee Panna Cotta       7

  basil syrup, mango sorbet,  

florentine cookie

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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