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Breads
ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)
Raw bar
OYSTERVILLE, Puget Sound, Washington 2.25 each / 24. dozen
KONA KAMPACHI “CRUDO” tangerine oil and serrano guacamole 9.50
Cheese – Snacks & Charcuterie
FRESH BURRATA CHEESE fresh garbanzo beans and tuscan olive oil 6.50
SALAMETTO SALUMI, Fra Mani, Berkeley, Ca. 8.50
MARINATED KALAMATA OLIVES, GREECE, & PICHOLINE OLIVES, FRANCE 2.50
Starters
CARROT LEEK & ASPARAGUS SOUP shell beans with ginger and cream fraiche 7.50
SPICY LAMB CABBAGE ROLLS preserved lemon 8.75
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
GRILLED JUMBO ASPARAGUS OVER SORREL CROSTINI yard egg salad 8.75
BABY ROMAIN 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
SALAD OF BUTTER LETTUCE, APPLES & SMOKED TROUT cranberries and creamy mustard seed dressing 8.75
Pizzetta – Pasta & Risotto
PIZZETTA OF TOMATO, FENNEL SAUSAGE AND GOATS CHEESE topped with arugula salad 10.50
RISOTTO WITH BEEF SHORT RIB “BOLOGNESE” sugar snaps and fontina cheese 18.50
HAND CUT EGG NOODLES WITH ARTICHOKES AND BASIL ricotta cheese 15.25
Entrées
WOOD ROASTED SAND DABS long cooked fennel & potato with salsa verde 14.50
STEWED MONTEREY CALAMARI OVER SOFT POLENTA spring peas, leeks and tomato 14.50
HOUSEMADE SEAFOOD BOUDIN “New Orleans” inspired seafood sausage over cilantro slaw with remolaude sauce 17.50
wood OVEN rosie organic chicken Breast savory mushroom - leek bread pudding 18.50
WOOD OVEN “LOCH DUARTE” SCOTTISH SALMON AND CRAB SALAD over vegetable medley and lemon butter 22.00
PAN ROASTED QUAIL OVER POLENTA spring onions & natural meat juices 12.50 two quail -19.50
CRISPY PORK CONFIT fresh goat cheese - potato crouton with agrodolce peppers 19.50
seared angus Hanger steak blue cheese - potato gratin and green olive salad 21.50
WOOD OVEN CALIFORNIA LAMB T-BONE over fresh chick pea hummus and greens 23.50 HOUSE CURED DOUBLE CUT PORK CHOP over baby spinach and stewed beans 23.00
SIDES
Garnet yam and cippolinni onion gratin with hazelnuts 4.50
Buttermilk blue cheese - potato gratin 4.50
Sauteed green and yellow string beans 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
Spring 2006 Menu
Winter 2006 Menu
Autumn 2005 Menu
Summer 2005 Menu
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