a)cahill porter ~ ireland ~ cow’s milk, full, rich, tangy and chocolaty with a pungent finish
b)drunken goat ~ spain ~ cow’s milk, soaked in wine, smooth with a mild fruity flavor
c)bleu sunshine ~ florida ~ cow’s milk, mild, nutty with a creamy texture
d)st. andre ~ france ~ cow’s milk, a soft buttery texture with a tangy edible rind
1 cheese $9 ~ 2 cheeses $14
3 cheeses $18 ~ 4 cheeses $21
minorcan chowder with crispy clam strips, datil peppers, and roasted red 8.
~ torrontes ~ las perdices, mendoza ‘13 7.
smoked chicken and italian sausage cannelloni, lemon herb ricotta, roasted 24.
grape tomatoes, house made marinara, parmigiana reggiano and fresh herbs
~ wine ~ pinot noir ~ willamette valley “founders reserve”, oregon ‘13 11.
pan seared diver scallops and grilled florida shrimp, house made 32.
grilled sopa pillas, chorizo hash, poblano mole, micro cilantro
~ wine ~ chardonnay ~ meiomi, santa barbara ‘13 10.
pan seared atlantic grouper with a carrot miso broth, forbidden 27.
black rice, radishes, lotus root, crispy carrot chips and upland cress
~ wine ~ sauvignon blanc ~ trinchero “st marys” napa ’13 9.5
red wine braised short ribs with house made herbed spätzle, spring peas, 26.
field peas, pancetta, roasted brussel sprouts and scallion vinaigrette
~ wine ~ syrah ~ 6th sense, lodi ‘13 8.
pan roasted all natural marinated achiote 1/2 chicken with 24.
mojo aioli, sweet potato-poblano hash, grilled street corn with
chimichurri butter and queso fresco
~ wine ~ rose ~ serpolet, provence ‘14 7.
char-grilled pork tenderloin, bbq miso, himalayan red rice, 24.
edamame, hoisin glazed cipollini onions and snow pea-citrus salad
~ wine ~ blue franc ~ shooting star, washington state ‘11 8.
char-grilled 12 oz. new york strip with butter poached brocollini, mushroom 36.
medley, neuske’s bacon, herbed whipped potatoes, burgundy wine reduction
and roasted shallots
~ wine ~ cabernet ~ robert mondavi, napa ’13 12.