OLIVES
CASELVELTRANO OLIVES & GAETA OLIVES, ITALY 2.50
BREADS
ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)
DAIRY
COWGIRL CREAMERY "RED HAWK" dried figs 7.50
ANTIPASTO – FRESH BURRATA CHEESE marinated vegetables & olives 7.50
OYSTERS
TODAY'S SELECTION 2.00 each/20. dozen
Served chilled on the half shell with mignonette & horseradish
MARKET VEGETABLES - SOUPS & SALADS
FRESH BUTTER BEAN – VEGETABLE SOUP WITH FENNEL SAUSAGE 7.75
HEIRLOOM TOMATO & BREAD SOUP fontina cheese and extra virgon olive oil 7.50
WINTER SQUASH PUREE WITH FONTINA FONDUTTA roasted shitake mushrooms & truffle oil 8.50
MIXED GREEN SALAD aged sherry vinaigrette & garlic croutons 6.50
RADICCHIO ENDIVE & ARUGULA SALAD lemon vinaigrette with grana cheese & truffle oil 7.75
BABY ROMAINE buttermilk blue cheese, chopped egg, & crispy nueskes bacon 8.50
RED JEWEL BEETS & LOCAL ARUGULA SALAD balsamic dressing with vella dry jack 7.25
SALAD OF BUTTER LETTUCE, SMOKED TROUT, FUGI APPLES & CRANBERRIES creamy mustard seed dressing 8.75
PIZZA - PASTA & RISOTTO
PIZZETTE OF SPINACH & OLIVES WITH TWO CHEESES 10.00
HANDMADE ORECCHIETTE PASTA WITH CHANTERELLE MUSHROOMS cherry tomatoes and dry jack cheese 15.75
SPINACH RISOTTO WITH FRESH HERB MEATBALLS fresh shell beans & parmesan 15.50
SEAFOOD SPECIALTIES
HOUSE SMOKED SALMON OVER CRISPY POTATO LATKE sliced avocado & fresh horseradish cream 13.50
ZINFANDEL BRAISED LOCAL CALAMARI aioli crouton 11.50
HOUSEMADE SEAFOOD BOUDIN "New Orleans" inspired seafood sausage over cilantro slaw with remoulade sauce 16.75
WOOD ROASTED ALASKAN HALIBUT "TAPENADE" over stewed summer squash, shell beans & preserved lemon 21.00
BUTCHER
HOUSEMADE COTECHINO Tuscan pork sausage over french lentils with sauteed apples 14.50
WOOD ROASTED CHICKEN LIVERS AND RED FLAME GRAPES over spiced onions with baked goats cheese 12.50
WOODROASTED QUAIL & MISSION FIGS ricotta cheese crostini & natural port sauce 12.50 – two quails 19.50
WOOD ROASTED “ROSIE” ORGANIC CHICKEN BREAST romano beans & summer savory bread pudding 17.50
CRISPY PORK CONFIT fresh goat cheese - potato crouton with agrodolce peppers 18.50
SEARED ANGUS HANGER STEAK blue cheese - potato gratin & olive salad 19.50
HOUSE CURED DOUBLE CUT PORK CHOP over barlotti beans & escarole with lemon 21.00
SLOWCOOKED AMERICAN LAMB SHANK over basil potato puree & glazed carrots with gremolata 22.00
BLACK ANGUS BEEF TENDERLOIN & SMOKEHOUSE BACON crispy potatoes with bordelaise sauce A/Q
SIDES
Garnet yam and cippolinni onion gratin with hazelnuts 4.50
Sauteed green and yello string beans 4.50
Buttermilk blue cheese - potato gratin 4.50
Sautéed organic broccoli rabe with garlic 4.50
Corkage fee $14.00
Central Market gladly accepts-Visa-MasterCard-and Personal Checks
18% gratuity added for parties of 6 or more
MENU ARCHIVE
Summer 2005 Menu
