BREADS
ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)
OYSTERS
TODAY'S SELECTION 2.25 each/24. dozen
Served chilled on the half shell with mignonette & horseradish
CHARCUTERIE — CHEESE & SNACKS
HOUSEMADE COPPA & GENOA SALAMI spicy cauliflower relish 6.75
HOUSEMADE PORK RILETTES cornichons & croutons 5.00
COWGIRL CREAMERY "RED HAWK" dates & pecans 7.50
MARINATED KALAMATA, GREECE, & PICHOLINE, FRANCE 2.50
Antipasto plate of above items 11.00
STARTERS
TUSCAN BEAN & VEGETABLE SOUP sweet fennel sausage 7.75
WINTER SQUASH PUREE WITH FONTINA FONDUTTA roasted shitake mushrooms & truffle oil 8.50
WOOD ROASTED JUMBO ASPARAGUS OVER SWEET SORREL CROSTINI yard egg salad 8.75
WOOD ROASTED MARROW BONES AND RED FLAME GRAPES parsley – garlic crumbs 9.50
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
WARM ARTICHOKE HEARTS & LAMB'S EAR LETTUCE WITH HAZELNUT CRUSTED CHEVRE 9.50
RED JEWEL BEETS & LOCAL ARUGULA SALAD balsamic dressing with vella dry jack 7.25
SALAD OF BUTTER LETTUCE, FUGI APPLES & SMOKED TROUT cranberries and creamy mustard seed dressing 8.75
PIZZA, RISOTTO, & PASTA
PIZZETTE OF FENNEL SAUSAGE & RED ONION teleme and pecorino cheese, topped with arugula salad 10.00
SPINACH RISOTTO WITH FRESH HERB MEATBALLS asparagus & parmesan 16.50
HAND CUT CANELLONI OF DUNGENESS CRAB WITH BASIL RICOTTA CHEESE leeks and winter squash 14.50
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
WOOD ROASTED MUSSELS WITH PORK BELLY CONFIT stewed fregola pasta and black beans in chorizo broth 17.50
WOOD ROASTED “ROSIE” ORGANIC CHICKEN BREAST savory leek – mushroom bread pudding 18.50
WOODROASTED QUAIL OVER CREAMED KALE 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 & olive salad 21.50
BRAISED AMERICAN LAMB SHANK basil potato puree with glazed carrots & gremolata 23.50
HOUSE CURED DOUBLE CUT PORK CHOP garnet yam and cippolinni onion gratin with hazelnuts 23.00
SLOWCOOKED ANGUS BEEF SHORTRIBS horseradish potatoes with local turnips – carrots 24.50
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
Autumn 2005 Menu
Summer 2005 Menu
