Our Current Menu - Updated 2/9/2012

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Duck Prosciutto
7

Warm Brie & Roasted Garlic
11

Artisan Cheese Plate
16

Duck Truffle Mousse Pate
14

Pate Trio
Duck and Truffle, Smoked Salmon, and Cauliflower
17

Antipasto
IMV Salumi, Fresh Figs, Roomano Gouda, House Cured Vegetables
25

Chefs Soup du Jour
5

Chefs Salad du Jour
10

House-made Ricotta
With Tomato Garlic Conserva and warm Bread
9

Rutabaga Gratin
Broiled with Caramelized Onion, Gruyere, and Brie
10

Black Eyed Pea Brushetta 
Roasted Black Eyed Peas over Ciabatta Bread topped with Scallion and Lemon infused Olive Oil
11

Pan Roasted Bay Scallops
With a fennel and citrus Salad
13

Sweet Potato Gnocchi
Pan Fried Gnocchi with Duck Confit in a pool of Cambozola Duck Jus topped with Scallion
16

Wild Mushroom and Lentil Wellingtons
Mushroom and French Lentils wrapped in Puff Pastry topped with Truffle Creme Fraiche and Truffle Caviar

15

Roasted Veggie Mac -n- Cheese
House-made Pasta tossed with roasted Mushrooms, Butternut Squash, and Swiss Chard tossed in Brie Cream topped with Granna Padano
17

Vegetarian Trio
 Spaghetti Squash Timbale, Ricotta Quinoa Cake with Cream Fraiche, and Fennel Arugula Salad with Kiwi Dressing
17

Herb Roasted Chicken Breast
All Natural Boulder Raised Chicken over Swiss Chard Stem Risotto with Briased Swiss Chard and Kale
21

Pork Osso Buco
Salomn Creek Farms Pork braised for 8 hours in White Wine and Tikka Masala over White polenta and Broccoli Rabe topped with Gremolata
22

Beef Stroganoff
Meyers Beef Slowly stewed with Onions, Carrots, Crimini, and Oyster Mushrooms in a light Cram Sauce with Dill Over Mashed  Yukon Gold Potato Cake topped with Creme Fraiche and Scallions
21

Blue Crab Tamales
Crab and Fontina stuffed into Corn Masa and steamed served over Onion Posole in a Tomatillo Red Chile Sauce topped with Trout Roe
24

 Pot au Feu
Local Farm raised Bass, bay Scallops, Shrimp, Carrots, Onion, and Yukon Gold Potatoes in a Fish Boullion Broth topped with seasoned Croutons

 26

*Menu Subject to Change Daily