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
(Buehler Chardonnay  2012, Sonoma, CA  $9.25 6 oz.)

kale gnudi• 10
braised chicken, veloute, mirepoix, tarragon
(Praxis Gewurtztraminer, 2012, Sonoma, CA $9.75 6 oz.)

seasonal flatbread • 12
apple-shallot mostarda, aged gouda, mustard greens, pork belly
(Le Petit Pont Reserve Rouge,  2013, Langeudoc, FR $5.75 6 oz.)

marinated raw ahi tuna • 15
shaved baby carrots & celery, pickled white cucumbers, cured lemon vinaigrette, green olive tapenade
(Lagarde Torrontes, 2013, Salta, Argentina $6.25 6 oz)

lobster squash bisque • 7
smoked bacon, sage cream

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

cider marinated honeycrisp & arugula salad   • 9
lardo, pistachio butter, house made ricotta, mustard greens

 

ENTREES

Diaond H Ranch  stuffed quail • 26
spicy fennel sausage, porcini polenta, fried parsnips, pickled beech mushrooms, rosemary demi glace
(Meiomi Pinot Noir, 2009, Central Coast, CA $10.75 6 oz)

rainbow trout involtini   • 23
kalamata olives, pine nuts, house made pappardelle, swiss chard, squash & walnut mostarda, tomato broth
(Dame a l’Oiseau Grenache/Viognier, 2013, Cotes du Rhone, FR $6.75 6 oz)

bavette steak (8oz) (MD)  • 26
potato pave, kale, bacon, caramelized onion, apple butter, bordelaise
(Dom. de Courteillac, Merlot/Cabernet, 2010, Bordeaux, FR  $10.75 6 oz)

pan seared wild caught U-10 scallops • 28
potato latkes, guanciale, pear-chile compote, candied horseradish, creme fraiche veloute
(Jean Touzot Macon-Villages, 2012, Burgundy, FR $8.25 6oz)

dry aged 16 oz ribeye (MD)  • 38
(aged 28 days in house)
seasonal greens, rustic chimichurri
(Hall Cabernet Sauvignon, 2011, Napa Valley, CA  $14.25 6oz)

polenta gnocchi• 17
porcini mushrooms, pea shoots, 6 minute egg, parmesan & tomato broth
(Fattoria di Lucignano Chianti, 2011, Tuscany, IT $6.75 6oz)

grilled steak salad • 16
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing
(Epifanio Tempranillo, 2011, Ribera del Duero, SP $7.25 6oz)

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

crispy calamari salad • 16
salsa verde, bibb lettuce, marinated chickpeas, pickled radish, shaved celery, oregano
(Bidoli Pinot Grigio, 2013, Friuli, IT $7.75 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

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