daily cheese selection
served with medjool dates, dried apricots, candied walnuts, local honey comb
& toasted sour dough
a) cahill porter ~ ireland ~ cow’s milk, irish cheddar marbled throughout with
a rich porter beer
b)drunken goat ~ spain ~ goat’s milk, soaked in red wine two to three days
c)st. andre ~ france ~ cow’s milk, a triple crème, soft buttery texture with
mushroom luscious richness
d)capricho de cabra ~ spain ~ goat’s milk, dense with a burst of flavor with a sweet finish
1 cheese $9 ~ 2 cheeses $14 ~
3 cheeses $18 ~ 4 cheeses $21
squash carpaccio with kale polpettes, herbed ricotta, prosciutto,
shaved pecorino, cherry tomatoes and baby arugula
~wine ~ chardonnay ~ tramin “unoaked” alto adige ’13 7.5
fettuccine pasta with littleneck clams, shaved parmigiana reggiano,
snow peas, pancetta, poached egg and garlic butter bread crumbs
~wine ~ chenin blanc ~ vigneau-chevreau “cuvee silex” france ’13 10.5
pan seared diver scallops with a saffron risotto, grape tomato jam,
crustacean cream, edamame, petite sorrel, and smoked paprika oil
~wine ~ rose of monastrell ~ castano, spain ’13 6.
pan seared cornmeal flounder with collard greens, prosciutto brodo,
neuske bacon marmalade, roasted turnips and herbed potato gnocchi
~wine ~ franciscan ~ napa 8.
pan roasted gochujang bbq maple leaf duck breast with orzo fried rice,
seared baby bok choy, five spiced mushrooms, and citrus reduction
~wine ~ merlot ~ campus oak, lodi ’12 7.
pan roasted all natural marinated achiote 1/2 chicken with
mojo aioli, sweet potato-poblano hash, grilled street corn with
chimichurri butter and queso fresco
~wine ~ gewurztraminer ~ shine heinz eifel, Germany ’13 7.
herb marinated grilled pork tenderloin with creamy greenway grits,
smoked bacon lardoons, sweet carrot puree, charred carrots,
arugula salad, grilled cipollini onions and a maple sriracha glaze
~wine ~ pinot noir ~ willamette valley “founders reserve” oregon ‘13 11.
tenderloin of beef “bourguignon” with oyster mushrooms, neuske’s
bacon, asparagus, roasted carrots, herb whipped potatoes and a
burgundy wine sauce
~wine ~ cabernet ~ clos du val, napa ’12 12.5