OILS & OLIVES
IL POGGIONE, EXTRA VIRGIN OLIVE OIL, 2004 TUSCANY, ITALY 2.50
BLACK PROVENCAL, FRANCE PICHOLINE, FRANCE marinated 2.50
BREADS
ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)
OYSTERS
TODAY'S SELECTION 2.00 each/20. dozen
Served chilled on the half shell with mignonette and horseradish
MARKET VEGETABLES - SOUPS & SALADS
WHITE CORN & TOPNECK CLAM CHOWDER smokehouse bacon and spring vegetables 8.25
MIXED GREEN SALAD aged sherry vinaigrette & garlic croutons 6.50
PARMA PROSCIUTTO WITH ORGANIC ROMANO BEANS & WARM MOZZARELLA lemon-anchovy dressing 9.75
BABY ROMAINE buttermilk blue cheese, chopped egg, and crispy nueskes bacon 8.50
RED JEWEL BEETS & LOCAL ARUGULA SALAD balsamic dressing with vella dry jack 7.25
DUNGENESS CRAB SALAD OVER CELERYROOT AND NECTARINES dijon caper dressing 9.25
SALAD OF BUTTER LETTUCE, SMOKED TROUT, FUGI APPLES & CRANBERRIES creamy mustard seed dressing 8.75
PIZZA - PASTA & RISOTTO
PIZZETTE OF CARMELIZED ONIONS & ROASTED MUSHROOMS fontina cheese 10.00
PENNE PASTA roasted summer squash and sweet peppers with pesto 14.50
SPRING MUSHROOM RISOTTO & FRESH HERB MEATBALLS fava beans and pecorino cheese 15.50
SEAFOOD SPECIALTIES
ZINFANDEL BRAISED MONTEREY CALAMARI aioli crouton 10.50
HOUSE SMOKED SALMON OVER CRISPY POTATO LATKE sliced avocado & fresh horseradish cream 13.50
HOUSEMADE SEAFOOD BOUDIN "New Orleans" inspired seafood sausage over cilantro slaw with remoulade sauce 15.75
WOOD ROASTED LOCAL KING SALMON over fresh chick peas and sautéed spinach with saffron emulsion sauce 21.00
WOOD ROASTED CALIFORNIA WHITE SEA BASS topped with duxelle and summer squash over string beans in garlic oil 19.25
BUTCHER
WOOD ROASTED CHICKEN LIVERS over balsamic onions and radicchio with baked goats cheese 10.75
WOOD ROASTED “ROSIE” ORGANIC CHICKEN BREAST over basil mashed potatoes and swiss chard 16.50
BRAISED "LIBERTY" DUCK LEG over farro pilaf with purplette onions and red vermouth duck jus 16.75
CRISPY PORK CONFIT fresh goat cheese - potato crouton with agrodolce peppers 17.50
SEARED ANGUS HANGER STEAK blue cheese - potato gratin and olive salad 19.50
HOUSE CURED DOUBLE CUT PORK CHOP crispy spinach cake and creamed mushrooms 21.00
BRAISED BEEF SHORTRIBS over horseradish potato puree with glazed carrots 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
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
