Weekly Menu additions for 2.15-.17.13
BLT Salad
butter lettuce, double smoked bacon, tomatoes, egg yolk,
toast vinaigrette 9
Dry-Aged Delmonico
65-day aged pt farms beef ribeye, skillet fried potatoes,
steakhouse style spinach, bone marrow custard, roasted local king oyster
mushrooms, mushroom ketchup, gore-dawn-zola bleu cheese butter mkt
priced
Hickory Rubbed Filet
Mignon
ragged mountain red braised beef shortrib-sweet potato hash,
baby carrots,
worcestershire butter sauce
30
Roasted Free Range
Chicken
spanish rice, sautéed peppers and onions, chile verde 16/
half; 32/whole
Canadian Salmon a la
Plancha
with braised fennel, dried cranberries, herbed seasonal
citrus salad, and tobiko 26
Baked Gnocchi
Bolognese
potato gnocchi, marinara sauce, cheese filled bread sticks,
aged asiago cheese 15
“Chicken with
40-Cloves”
semi-boneless chicken breast braised in sesame oil with,
ginger, anise, lemongrass and 40-cloves of garlic; toasted rice “risotto”,
sweet chilli-soy broccoli raab, and dried pear dashi 18
Flatbread Pizza of
the Day
composed and priced daily
Cookies and Milk
S’more, peanut-peanut butter cup, and grandma’s sugar
cookies with milk 5
Lemon Cream Cake
Lemon ricotta cheese between layers of sponge, fresh
strawberries, Chantilly cream 7
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