daily cheese selection
with medjool dates, dried apricots, candied walnuts, local honeycomb, and toasted baguette
a) landaff~vermont~ cow’s milk ~ semi-firm, a buttermilk tang, with
brown butter notes
b) st. angel ~france~cow’s milk, triple cream, white and delicate rind, has a
silky texture and a sweet, buttery flavor
c) miti blu ~ spain~ sheep’s milk ~ spicy, less acidic and salty than traditional french bleu cheeses (60 day aged)
d )irish cheddar ~ireland~ cow’s milk ~ aging period of minimum 12 months
this high quality white cheddar with its rich color will satisfy your palate.
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
summer tuna tartare with a roasted tomato gazpacho, watermelon 13.
radishes, heirloom tomatoes, avocados, and grilled corn
wine ~ albarino ~ lolo rias baixas ‘11 650
fettuccine and catalan style meatballs with house-made marinara 25.
shaved pecorino and fresh herbs
wine ~ chardonnay ~ j. christopher “cuvee lunatique” willamette ’12 12
pan seared north carolina flounder with a bouillabaisse reduction, 28.
pickled shrimp, heirloom tomatoes, shaved fennel, and a lemon aioli
wine ~ chenin blanc/ viognier ~ pine ridge, california ‘13 7
grilled atlantic swordfish with dried banana- macadamia crust 28.
whipped curried sweet potato, ginger lime gastrique and salad of
cucumbers, mint and napa cabbage
wine ~ clairette / roussanne ~ jean luc colombo, cotes du rhone ‘11 6
pan seared maple leaf farms duck breast with sticky sushi rice, 29.
sautéed baby bok choy, hoisin glazed peaches, red miso vinaigrette,
and wakame salad
wine ~ malbec ~ concha y toro “gran reserva” chile ‘11 750
grilled herb marinated prime pork flat-iron steak with creamy 24.
corn and beans succotash, toasted shallots, bacon, and oven
wine ~ red blend ~ dreaming tree “crush” north coast ’11 7
slow roasted springer mt. all natural ½ chicken, with a potato-bacon 24.
gratin, grilled asparagus, sweet corn chow-chow, and a duke’s
beer chicken jus
wine ~ pinot noir ~ willamette valley “founders reserve” oregon ‘12 950
grilled seminole pride beef tenderloin with parisian gnocchi, 32.
fava beans , oven roasted tomatoes, grilled neuske’s bacon,
onion marmalade and watercress salad
wine ~ tannat ~ rodolfo, cafayate valley, argentina ‘12 6