daily cheese selection
with medjool dates, dried apricots, candied walnuts, local honeycomb, and toasted baguette
a)marieke gouda~wisconsin~cow’s milk ~ smooth, creamy cheese with a
slightly sweet, nutty flavor that becomes more complex as it ages.
b)smoked apple walnut~new jersey~ cows milk~ smoked with red
apples and walnut tree wood, this cheese has a subtle smoky flavor with
a fine balance of sweet and nutty notes.
c)landaff~vermont~ cow’s milk ~ semi-firm, a buttermilk tang, with
brown butter notes
d )sage derby~england~ cow’s milk ~ semi-firm, delicate cheese, it has a mild sage flavor and is well known for its versatility.
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
ahi tuna tartare with, chives and cucumbers, chipotle lime aioli, 13.
arugula pesto, and crispy wonton chips
wine ~ riesling ~ wehlener sonnenuhr by s.a. prum, mosel ‘10 10
baked orecchiette pasta with sweet italian sausage, grilled chicken 24.
caramelized peppers and onion, housemade marinara, roof-top herbs
wine ~ chardonnay ~ campus oak, lodi ’13 650
char-grilled atlantic swordfish with sauteed garlic baby bok 28.
choy, roasted shitake mushrooms, oriental peanut hoisin sauce
lemongrass ginger rice and housemade kimchee
wine ~rose ~ commanderie de la bargemone, provence ‘13 950
pan roasted north carolina flounder with butternut squash risotto 30.
roasted pei mussels, spicy shrimp and brown butter sauce
wine ~ clairette/roussanne ~ jean luc colombo, cotes du rhone ‘11 6
pan seared maple farms duck breast with creamy pearled barley, 28.
roasted baby carrots, sauteed spinach, crispy parsnip salad, with
wine ~ pinot noir ~ macmurray, russian river valley ‘12 950
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 ~ sauvignon blanc ~ galerie “naissance” napa ‘13 8
grilled seminole pride beef tenderloin with parisian gnocchi, 32.
fava beans , oven roasted tomatoes, grilled neuske’s bacon,
onion marmalade and watercress salad
wine ~ cabernet ~ true myth, paso robles ‘12 8