January 22, 2015
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I

BAGUETTE

 olive oil, smoked paprika butter . . . 3

CHEESE PLATE

daily selection of cheeses, chutney, toast . . . 5/each . . . 18/board

OXTAIL CONSOMMÉ

carrots, chickpeas, cilantro, lime. . . 6

GRILLED DATES

citrus mousseline, goat cheese, almonds . . . 6

DUCK RILLETTE

blood orange marmalade, grilled toast points . . . 6

PORK MAKHANI

pork meatballs, red curry, black rice, buttermilk crema . . . 7

ARUGULA SALAD

honey crisp apple, hazelnuts, humboldt fog . . . 8

 RED WATERCRESS SALAD

pomegranate vinaigrette, candied blood orange, kiwi, smoked egg . . . 9

 

II

P.E.I MUSSELS

san marzano, bacon, hickory smoke, pbr, chimichurri, lemon, toast . . . 11

 BUTTERMILK SWEETBREADS

fried chickpeas, brussels, crispy rice noodle, kimchi aioli  . . . 12

GRILLED SWORDFISH

stone-ground grits, haricot verts, lemongrass bbq, cashew crisps . . .14

DUCK BREAST

confit fingerlings, roasted beets, saffron aioli, micro romaine. . . 14

BRAISED SHORT RIBS

garlic mashed potatoes, scallion pesto, tobacco onions . . . 14

*BEEF TENDERLOIN TARTARE

64 degree egg, porter cheddar, apple, cornichon, sriracha aioli . . . 15

 

III

TAGLIARINI

fresh truffles, brown butter, sage, bread crumbs, parmesan . . . 18

SEARED DIVER SCALLOPS

swiss chard, russet potato and beet hash, roasted lemon puree, nori. . . 26

HERITAGE FARMS PORK CHOP

black-eyed peas, collard greens, ricotta frittelle, chianti reduction . . . 27

BLACK ANGUS RIBEYE

roasted sweet potatoes , broccoli rabe, poached egg, porcini demi . . . 32

 

 

{after}

 cinnamon sugar donuts 8

stewed cherries, vanilla orange cream,

ginger snap

 

layered chocolate 10

dark chocolate sponge,

dark chocolate cream, caramel,

vanilla mascarpone mousse

fried rice pudding 9

rum soaked golden raisins,

cinnamon molasses ice cream,

orange honey sauce and

salted marcona almonds

 

{a la carte}

mini cheese sampler           5

coconut milk hot chocolate  4

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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