Sample Menu – November 2011

November 11, 2011

chicken liver toast 3
baby kale, pecorino, lemon chili vinaigrette, breadcrumbs 10
marrow bone, chimichurri, caramelized onions 10
polenta, six-hour bolognese, parmesan 10
pig tails, “buffalo style,” celery, ranch 11
lettuce, beets, avocado, pita, feta, creamy sumac 11
pig ear, chili, lime, fried egg 12
smoked trout salad, corn vinaigrette, benton’s bacon, crema 12
melted petit basque, chorizo, grilled bread 12
crispy pig’s head, pickled vegetable aioli 12
veal tongue, smoked foie gras, pastrami spices, crab apple 13
grilled baby broccoli, soft egg, pancetta vinaigrette, parmesan 13
barbeque pork belly sandwiches, slaw 13
veal brains, vadouvan, apple sauce, carrot 14
rabbit loin spring roll, eggplant, sprouts, green curry 14
hamachi tostada, herbs, fish sauce vinaigrette, peanut 15
coconut sweetbreads, raita, mango, tamarind 15
yellowtail collar, jerk spices, jicama, seaweed, palm sugar vinaigrette 16
potato agnolotti, caramelized onion, parmesan 16
poutine, oxtail gravy, cheddar 18
balsamic pork ribs, delicata squash, arugula, pecan 19
grilled quail, plum char-siu, apple, pear, yogurt 19
alaskan halibut, chantrelles, corn, hot peppers, green goddess 20
foie gras terrine, date butter, saba 20
foie gras, biscuit, maple sausage gravy 24
flat iron, sunchoke hash, truffle parmesan fondue 28
braised rabbit legs, matsutake, green beans, potato puree, mustard jus 29
foie gras loco moco, quail egg, spam, hamburger 35

berries, vanilla custard, lavender crumble, opal basil 7
sticky toffee pudding, mascarpone, orange 7
tres leches, dulce de leche 7
bacon chocolate crunch bar, s&p ice cream 7

changes and modifications politely declined
we support local and organic farming
18% gratuity added to parties of 6 or more
$20.00 corkage fee
please alert your server to any allergies

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