dinner :: spring 2011

tuna tartare
american sturgeon caviar, fingerling chips 14

green salad
chives, mint, cilantro, grapeseed oil & vinegar 7

foie gras terrine

roasted beets, almonds, bacon honey, toasted
brioche 12
cold

“caesar”
romaine lettuce, parmesan, baresane olives,
fresh croutons, tonnato dressing 8 lamb “crepinette”
olive falafel, artichokes, zucchini,
ceviche roasted mole 24
north atlantic fluke, celery, pine nuts, cilantro,
lucero arbequina evoo 12 golden tilefish
crab fritter, english peas, prosciutto broth 27
carpaccio involtini
potato salad, grana padano, capers, lemon 11 crescent farms duck breast
jasmine rice, green onions, fennel, almonds, rad-
ish, l’orange broth 26

pacific halibut
appetizers

asparagus, roasted fingerling potatoes, lobster

entrees
`

butter, tarragon jus 28

braised beef cheeks

smoked gnocchi, fava beans, little carrots, shallot
rings 25

great lakes rainbow trout

english pea soup
meatballs, tarragon salsa verde 8
smoked duck empanadas
black beans, avocado puree, jicama
crimini mushrooms, spinach, mashed potatoes,
lemon-jalapeno vinaigrette 24
roasted strip steak
short rib croquettes, braised swiss chard, borde-
10 laise sauce 27

ravioli
truffled frommage blanc, parsley, morels 14
hot

braised octopus
taggiasca olives, fava beans, capers 11

fried soft shell crab

roasted tomatoes, cucumbers, pancetta mayo 12

risotto primavera
spinach, fava beans, pecorino oro antico 9

carl thorne-thomsen
chef, proprietor