daily cheese selection
served with medjool dates, dried apricots, candied walnuts,
local honey comb & toasted sour dough
a) barely buzzed ~ utah ~ cow’s milk ~ coffee & hand rubbed american cheddar
with subtle notes of butterscotch & caramel
b) alouette brie ~ france ~ cow’s milk ~ double cream, white & delicate rind,
has a silky texture & a sweet, buttery flavor
c) asher blue ~ georgia ~ raw cow’s milk ~ aged for six months, creamy & tangy
with a medium punch of blue flavor
d) mt.tam ~ california ~ organic cow’s milk ~ triple creme, washed rind,
firm yet buttery, mellow earthy flavor reminiscent of white mushrooms
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
duroc farms braised pork belly with sweet potato puree, pickled 13.
apple relish and sauteed kale with caramelized onions
wine ~ chardonnay ~ tramin “unoaked” alto adige ‘13 750
orecchiette pasta with housemade black angus bolognese, roasted 24.
grape tomatoes, basil pesto, lemon herb ricotta and baby arugula
wine ~ chenin blanc ~ vigneau-chevreau “cuvee silex” france ‘13 1050
char-grilled atlantic grouper with red miso, soba noodles sauteed 27.
with bok choy and edamame, littleneck clams and vietnamese
style pho broth
wine ~ rose of monastrell ~ castano, spain ‘13 6
pan seared caribbean red snapper with housemade potato gnocchi, 29.
butternut squash, roasted brussel sprouts, radishes, pumpkin butter
and an almond frisee salad
wine ~ franciscan ~ napa ‘12 8
pan seared maple leaf duck breast with a white truffle cauliflower 27.
puree, confit fingerling potatoes, roasted beets, fava beans and
petite red sorrel
wine ~ merlot ~ campus oak, lodi ‘12 7
pan roasted all natural marinated achiote 1/2 chicken with a 24.
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, 24.
smoked bacon lardoons, sweet carrot puree, charred carrots,
arugula salad, grilled cipollini onions and a maple sriracha glaze
wine ~ red blend ~ tentacles, north coast ‘11 12
tenderloin of beef “bourguignon” with oyster mushrooms, neuske’s 32.
bacon, asparagus, roasted carrots, herb whipped potatoes and a
burgundy wine sauce
wine ~ cabernet ~ clos du val, napa ‘12 1250