FIRSTS
DUNGENESS CRAB CAKES
Celeriac remoulade and chile lime vinaigrette
9
MARINATED NICOISE OLIVES
Artichoke hearts, with tomato and garlic confit
7
LAYERED BEET STACK
Montecho cheese and horseradish vinaigrette
11
STUFFED MUSHROOM CAPS
Oven-dried tomatoes and goat cheese mousse
8
SEARED SEA SCALLOPS
Salsa verde and smoke paprika
11
AHI TUNA CARPACCIO
Toasted sesame seeds, pickled ginger, wasabi emulsion
11
SECONDS
SIMPLE GREEN SALAD
Cherry tomatoes, shaved almonds, red onion, goat cheese, cucumbers and a sherry shallot vinaigrette
6
HEARTS OF ROMAINE SALAD
Shaved parmesan Cheese, garlic croutons and a creamy black pepper dressing
7
WARM SPINACH AND DUCK CONFIT SALAD
Maytag bleu cheese, walnuts, oranges and balsamic vinaigrette
9
PANCETTA, LEEK AND POTATO BISQUE
Topped with aged farmhouse cheddar and chives
Cup 6 Bowl 10
CRAB BISQUE
Topped with parsnip crisp, anchovy purée
Cup 6 Bowl 10
THIRDS
GRILLED 12 OZ. RIB-EYE STEAK
Served with Maytag bleu cheese butter, potaoes Diane, and roasted garlic broccolini
$ 30
DUCK CONFIT
Served with cherry demi-glace, wild rice, sautéed swiss chard
$ 24
CORIANDER CRUSTED AHI
Served with wasabi crème fraîche, crab risotto, and grilled bok choy
$ 22
FALL RATATOUILLE
Served with marinara, farmer's selection of fall squash and herb gnocchi
$ 16
PUMPKIN RICOTTA RAVIOLI
Served with sage brown butter, heirloom squash, bittersweet chocolate
$ 18
GRILLED 8 OZ. HANGER STEAK
Served with red wine demi-glace, parsley parmesan pomme frites, and sauté arugula
$ 19
ROASTED FREE RANGE CHICKEN
Served with thyme pan jus, black truffle mashed potatoes and baby carrots
$ 17
DESSERTS
Please ask your server for tonight's desserts
20% Gratuity will be added to parties of six or more....