BREADS

ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)

RAW BAR

OYSTERVILLE, OYSTERS - WASHINGTON STATE 2.25 each/24. dozen
KONA KAMPACHI "CRUDO" tangerine oil and serrano guacamole 9.50

CHEESE & CHARCUTERIE

COWGIRL CREAMERY "RED HAWK" dates & pecans 7.50
LOCAL WILD BOAR SOPPRESATA SALAMI housemade 8.00
MARINATED KALAMATA OLIVES, GREECE, & PICHOLINE OLIVES, FRANCE 2.50

STARTERS

FRENCH CAULIFLOWER-CHEESE SOUP spring vegetables 8.50
SPICY LAMB CABBAGE ROLLS preserved lemon 8.75
ROASTED MARROW BONES garlic crumbs and roasted grapes 9.50
ZINFANDEL BRAISED LOCAL CALAMARI aioli crouton 11.50
HOUSE SMOKED SALMON OVER CRISPY POTATO LATKE sliced avocado & fresh horseradish cream 13.50 

SALADS

MIXED GREEN SALAD aged sherry vinaigrette & garlic croutons 6.50
BABY ROMAINE buttermilk blue cheese, chopped egg, & crispy nueskes bacon 8.50
GRILLED JUMBO ASPARAGUS OVER SORREL CROSTINI yard egg salad 8.75
RED JEWEL BEETS & LOCAL ARUGULA SALAD  balsamic dressing with vella dry jack 7.25
SALAD OF BUTTER LETTUCE, APPLES & SMOKED TROUT cranberries and creamy mustard seed dressing 8.75

PIZZETTA & RISOTTO

PIZZETTA OF FENNEL SAUSAGE WITH SPINACH AND FONTINA CHEESE 11.50
RISOTTO WITH ORGANIC BROCCOLI DE CICLIO with jack cheese 15.50
HAND CUT EGG NOODLES WITH SALMON & CANNELINI BEANS basil oil 16.50

ENTRÉES

HOUSEMADE SEAFOOD BOUDIN "New Orleans" inspired seafood sausage over cilantro slaw with remoulade sauce 17.50
WOOD ROASTED "LOCH DUART" SCOTTISH SALMON delta asparagus with tapenade potatoes and preserved lemon 22.00
SKEWERED EASTERN SEA SCALLOPS AND SMOKEHOUSE BACON organic flageolet beans 23.50
WOOD OVEN “ROSIE” ORGANIC CHICKEN BREAST savory mushroom – leek bread pudding 18.50
PAN ROASTED QUAIL OVER CREAMED ESCAROLE CROSTINI natural meat juices 12.50 two quails – 19.50
CRISPY PORK CONFIT fresh goat cheese - potato crouton with agrodolce peppers 19.50
SEARED ANGUS HANGER STEAK blue cheese - potato gratin & green olive salad 21.50
HOUSE CURED DOUBLE CUT PORK CHOP over stewed beans and broccoli rabe 23.00
WOOD OVEN CALIFORNIA LAMB T-BONE over green garlic-porcini risotto 23.00

SIDES

Garnet yam and cippolinni onion gratin with hazelnuts 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

Winter 2006 Menu
Autumn 2005 Menu
Summer 2005 Menu