Dinner

DINNER MENU

STARTERS

shrimp and pork dumplings • 9
sweet jalapeno  sauce
(Walnut Block Sauvignon Blanc 2012, Marlborough, NZ $8.00 6 oz.)

cornmeal fried oysters  • 10
bacon, beurre blanc, tomato
(Newton Chardonnay  2013, Napa,  CA  $13.00 6 oz.)

fennel braised pork • 10
pizzoccheri pasta, creme fraiche, kale
(Injuste Grenache/Syrah/Carignan, 2013, Languedoc, FR $7.50 6oz)

seasonal flatbread • 12
chorizo, mahon cheese, clams, caramelized onion puree, swiss chard
(Aptus Tempranillo, 2012, Ribera del Duero, SP $10.00 6oz)

scallop crudo • 14
radish, jalapeno, buddha’s hand, clementine
(L’ecole Semillon, 2012,  Columbia Valley, WA  $9.25 6 oz)

caramelized apple & parsnip  soup • 8
sweet pickled apples, brown butter, toasted hazelnuts

baby red romaine  salad • 9
brioche croutons, buttermilk dressing, parmesan crisp

charred escarole   • 10
black garlic aioli, pickled sunchokes, truffled pecorino, pine nuts

 

ENTREES

pan seared squab breast • 26
house made fettucine, squab & foie gras ragu, sour cherry & pine nut agrodulce
(Monsanto Chianti Classico, 2011, Tuscany, IT  $12.50 6 oz)

cornmeal crusted wild blue catfish  • 23
maple baked borlotti beans, jalapeno & country ham hush puppies, creole remoulade, tomatillo, chow chow
(Bikult Gruner Veltliner, 2013, Niederosterreich, Austria $8.50 6oz)

hanger steak  • 26
baker’s fingerling potatoes, bacon, horseradish-dijon mousse, maitre d’butter
(Dom. de Courteillac, Merlot/Cabernet, 2010, Bordeaux, FR  $10.75 6 oz)

crispy skin porcelet confit  • 26
apple puree, whole wheat spaetzle, aged gouda, guanciale, calvados glaze
(Aptus Tempranillo, 2012, Ribera del Duero, Spain  $10.00 6 oz)

pan seared hand packed diver scallops  • 30
coconut rice, curried cashews, masala sauce, pickled thai chiles, scallions
(Pierre Gaillard Roussane, 2011, Rhone Valley, France $10.75 6oz)

32 day dry aged Maryland rib eye• 50
grilled romaine, house made steak sauce
(Hall Cabernet Sauvignon, 2011, Napa Valley, CA  $14.25 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

Mid Plates

escarole ravioli • 17
roasted sunchokes, wild mushrooms, pine nut honey
(Meiomi Pinot Noir, 2013, Central Coast, CA $13.00)

grilled steak salad • 16
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Familia Castano Monastrell, 2011, Tecla, SP $7.50 6oz)

tuna conserva • 18
tarragon pesto, red potatoes, fennel-shallot confit, black olives, lemon & fennel pollen vinaigrette
(Walnut Block Sauvignon Blanc, 2014, NZ $8.50 6oz)

mediterranean lamb “burger” • 17
roasted tomatoes, arugula, flatbread, harissa sauce, cool yogurt dressing, spicy market fries
(Marietta Old Vine Red Lot #61,  NV, Sonoma, CA $8.25 6oz)

SIDES & SHARABLES

charcuterie board • 15
chef’s daily offering of cured meats & pates with fig jam, violet mustard, spiced nuts and mustard seed

artisan cheese plate • 15
a trio of chef’s selections, pickled mustard seed, candied spiced nuts, local wildflower honey

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 5

chilled broccoli salad • 6
brown butter bread crumbs, leeks, shaved parmesan, leek vinaigrette

marinated olives  • 3