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Antipasto
- Proscuitto di Parma, cured salami, bresaolaartisan cheesesgrilled, marinated vegetablesItalian olives
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bresaola
- [brehsh-ay-OH-lah]aged (~ 2 months), air-dried, salted beef filet
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Carpaccio
- Canadian beaf tenderloin carpaccioNapa Valley persimmonsshaved baby fennelKalamata olivesarugula salad
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Artichoke
- RW/RM
- baked fresh Imperial star artichoke
filled w/Gulf shrimp, herbs, pankobearnaise sauce
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bearnaise sauce
- classic French saucevinegar, wine, tarragon & shallot reductionfinished w/egg yolks & butter
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Lamb
- RW/RMpan roasted Australian rack of lamb chops (2, ~ 4 oz.)
- crispy fried chickpea fritto
- fennel & cucumber crema
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Soup
- Pasta e Fagioli
- Kobe beef meatballs & Italian sausage
- stewed mirepoix & tomato brodo
- kidney beans, Ditalini pasta & Manchego cheese
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Bisque
- RW/RMlocal buttercup squash bisquesimmered w/clover honeytopped w/nutmeg scented creme fraiche & toasted hazelnuts
- drizzled w/pumkin seed oil
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Cabonara
- House-made tagliatelle pastaserved carbonara stylew/English peas, Parmigiano Reggiano, shaved black truffles & egg yolkcrispy Prosciutto di Parma
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Dumpling
- Chianti-braised beef tenderloinHouse-made cracked pepper dumplingstopped w/arugula, creme fraiche, toasted pine nuts, shaved pecorino & fried basil
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Cannelloni
- House-made cannellonifilled w/Herrin Brothers beefSan Marzano plum tomato Espangnole saucebaby frisee salad dressed w/ red wine vinaigrette
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Scallops
- pan-roasted Day Boat scallopsover celery root risottotruffled English pea pureepea tendril & bacon salad
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Mista
- Black River Farms seasonal greensdressed w/hazelnut-white balsamic vinaigretteover Humboldt Fog cheese & toasted hazelnuts
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Caprese
- heirloom tomatoeslayered w/ mozzarella & fresh basildrizzled w/ extra virgin olive oil & balsamic reduction
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Pear salad
- RW/RM
- shaved Bosc pear & endive saladover Prosciutto di Parmadrizzled w/extra virgin olive oil & balsamic vinegarfried sage garnish
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Filet
- pan-seared Canadian beef tenderloinover chervil scented potato hashpotato leek pureefennel pollen dusted crispy leeks
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Lobster risotto
- Local grilled lobster tailover lobster risottow/butter poached lobster clawstruffled arugula salad
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Duck
- pan-roasted Rohan duck breasttortellini filled w/duck confit
- sauteed rainbow swiss chard
- roasted black mission figs
cognac scented duck jus
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Veal chop
- grilled, center-cut veal chopover crispy Parmesan & truffle scented fingerling potatoesfinished w/a morel mushroom & applewood smoked bacon demi-glaze
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Sirloin
- RW/RMgrilled domestic sirloin strip steakroasted garlic red bliss mashed potato
- sauteed broccolinifinished w/Chianti bordelaise sauce
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bordelaise sauce
- French sauce made w/red or white wine, brown stock, bone marrow, shallots, parsley & herbs
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Salmon
- RW/RMpan-seared semolina encrusted salmon
- over local root vegetable hashin a scallion pureetopped w/apricot mostardo
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Chicken
- RW/RMpan-roasted free-range Murray's chicken breastover sauteed rainbow Swiss chard, cranberry beans & bacon lardonsfinished in an acorn squash puree
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Lobster ravioli
- RWbutter-poached Maine lobster tail
- over House-made ravioli filled w/ lobster, basil & ricotta
w/sauteed spinachin a lobster veloute
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veloute sauce
- one of the five "mother sauces"a stock-based white sauce made from chicken, veal or fishthe stock is thickened w/rouxsometimes enriched w/egg yolks or cream
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Chocolate cake
- RW/RMginger scented Dutch chocolate cakeover butterscotch creme anglaisew/candied ginger coins
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Pineapple Upside-down cake
- carmelized pineapple upside-down cakew/rum and pineapple chutney
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Pumpkin cheesecake
- RW/RMmaple syrup scented pumpkin cheesecakew/pistachio emulsion
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Tiramisu
- Marsala cream & espresso-soaked lady fingersfinished w/cocoa
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Trio
- a trio of classic desserts-vanilla bean creme bruleemini pecan tartletmini cannoli
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Pate
- petite chocolate patecandied orange confittoasted hazlenuts
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