DINNER MENU
Small Plates
Steamed Manila Clams
with Housemade Spicy Fennel sausage & Kale 12.50
Pan Roasted Gnocchi
with Duck Confit, English Peas, Fresh Morels & Port Jus 11.00
Smoked Chicken Chili Relleno
with Mole Sauce & Roasted Corn Relish 12.00
YellowfinTuna Tartare*
with Cucumber, Apple, Chile, Pine nuts, Avocado, Mint & Truffled Lime Vinaigrette 12.00
Pan Seared Day Boat Scallop with Succotash of House Cured Pancetta, Fava Bean, Fingerling Potato & Sweet Corn Nage 12.00
New Zealand Double Cut Lamb Rib Chop grilled with Mint Pea Ravioli 10.00
Christy Hill Cheese Plate with Quince Paste & Local Honey Humboldt Fog Goat, Aged Pecorino & Cambozola 12.00
Thai BBQ Prawns with Lime, Cilantro, Ginger Sauce & Cucumber salad 9.50
Seafood Chowder with Clams, Prawns, Halibut & Grilled Acme Bread 12.00
* Dishes containing items that are raw or partially cooked
Sides
Hummus - Tahini Garlic, Lemon & Chickpeas with Grilled Pita Bread 4.50
Sautéed Blue Lake Green Beans with Garlic & Chilies 4.00
Salt Roasted Fingerling Potatoes with Herbed Aioli 4.50
House Marinated Black & Green Olives 4.00
Creamy Parmesan Polenta 3.50
Salad
Organic Field Greens with Tamari Vinaigrette & Garlic Croutons 6.50
Macerated Beet Carpaccio with Wild Arugula & Sausalito Watercress, Fennel & Yellow Beets with Lemon Vinaigrette, Drizzled with Pistachio Mint Pesto 9.50
Classic Caesar* Hearts 0f Romaine with Garlic, Lemon, Egg, Anchovy, Shaved Parmigianino Reggiano & Garlic Croutons 9.00
Organic Bibb Lettuce with Champagne Vinaigrette, Aged Pecorino Cheese & Candied Almonds 8.50
Nicoise
with Seared Ahi Tuna, Tomatoes, Blue Lake Green Beans, Fingerling Potatoes, Cornichons, Aioli, Soft Boiled Egg, White Anchovy & Butter Lettuce with Banyuls Vinaigrette 16.00
Skip the Ahi? 12.00
Mains
Organic Roast Chicken
with Quinoa Pilaf, Chickpeas, Cucumbers,Baby Pear Tomatoes & Basil Pistou 21.00
Fresh Parpadelle Pasta
with Summer Squash, Tomatoes, Basil, Fennel Brodo & Shaved Parmigianino Reggiano 16.50
Add Roast Chicken 4.00
House made Sweet Pea & Mint Ravioli
with Tomatoes & Truffled Sweet Corn 16.50
Miso Glazed Pan Seared Halibut
with Sweet Peppers, Green Beans, Fingerling Potatoes & Spicy Curry Fume 29.00
Roasted Confit of Duck Leg & Grilled Half Breast
Tart Brandied CherryBlack Pepper Sauce, blue Lake Green Beans & Potatoes Gallete 28.00
Red Wine Braised Beef Short Ribs
with Creamy Polenta, Kale & Natural Jus 24.00
Grilled Rack of NZ Lamb
with Mint Pesto, Sautéed Summer Squash & mint-pea ravioli 30.00
*Gratuity Added To Parties of SIX or More Corkage is $20 per 750ml (2 Bottle Maximum)
(Corkage waived for each bottle purchased)
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