Cue Menu

Front 1

Lunch Starter
Roasted Cauliflower Soup with Shrimp, Coriander and Curry

Back 1

•Light cauliflower soup flavored with roasted cauliflower, shallots and white wine.
•Curry poached shrimp sit atop caramelized cauliflower florets.
•Garnished with toasted coriander seeds, cilantro leaves and toasted curry oil, which is made by toasting curry powder and letting it steep in olive oil.

Front 2

Lunch Starter
Mixed Green Salad with Hazelnuts, Herbed Goat Cheese and Sherry Vinaigrette

Back 2

•Mixed green salad tossed with sherry vinaigrette made from sherry vinegar, red wine vinegar, shallots and olive oil.
•Two thin, toasted slices of baguette sit on the greens that hold two quenelles of herbed goat cheese.
•The cheese is flavored with basil, thyme, chive and black pepper.
•Hazelnut oil and toasted hazelnuts garnish the dish.

Front 3

Lunch Starter
Watercress and Smoked Trout Salad with Toasted Garlic and Roasted Baby Potatoes

Back 3

•Baby Yukon gold potatoes roasted in the oven are “mashed” lightly on the plate and topped with a salad consisting of watercress and frisee tossed with a light lemon vinaigrette.
•Garnished with house-cured and smoked Star Prairie Farm trout, toasted garlic chips and a toasted garlic aioli.

Front 4

Lunch Starter
Sautéed Crab Cakes with Shaved White and Green Asparagus, Tarragon Aioli and Lemon

Back 4

•Crab cake consists of lump and claw meat bound with eggs, tarragon aioli, whole-grain mustard and a little breadcrumb flavored with chopped chives.
•Crab cake is coated with panko breadcrumbs and sautéed to a crispy finish on both sides and finished with lemon.
•Garnished with a small salad consisting of shaved white and green asparagus, French breakfast radishes, lemon and olive oil. Tarragon-lemon Aioli finishes the dish.

Front 5

Lunch Sandwiches and Salads
Grilled Natural Beef Burger with Caramelized Onions, Bacon and Bleu Cheese

Back 5

•Grilled 6oz. hand-pattied natural beef burger on a potato bun. Cooked to medium.
•Topped with caramelized onions, thick-cut bacon and bleu cheese.
•Served with French fries or small mixed green salad.

Front 6

Lunch Sandwiches and Salads
Open-Faced Fried Egg Sandwich with Smoked Ham, Gruyere Cheese, Mustard, and Apple

Back 6

•Toasted Italian bread is served with smoked ham, gruyere cheese and a fried egg on top.
•Drizzled on top is a sabayon made with whole grain mustard.
•Sabayon is an egg emulsion made with white wine, egg yolks, lemon juice and olive oil, and in this case flavored with whole-grain mustard.
•Garnished with a julienne of grannysmith apple tossed with parsley and olive oil

Front 7

Lunch Sandwiches and Salads
Grilled Flatbread with Roasted eggplant, Rapini, Pecorino and Basil

Back 7

•House-made flatbread dough is rolled thin and grilled to order.
•Topped with grilled eggplant and rapini stewed in olive oil with yellow onion, garlic and red pepper.
•Rapini resembles mustard greens in flavor and appearance.
•Flatbread is topped with grated pecorino cheese and shredded basil.
•Pecorino is a salty sheep’s milk cheese with a sharp buttery taste.

Front 8

Lunch Sandwiches and Salads
Battered Cod Po’ Boy with Lettuce, Tomato and Spicy Remoulade

Back 8

•Beer battered fresh cod fillet served in a baguette topped with shredded romaine lettuce, sliced hydroponic tomatoes and a spicy remoulade.
•Remoulade is a condiment made with aioli and flavored with capers, cornichons, mustard and lemon.
•There is also a little cayenne pepper for slight heat.

Front 9

Lunch Sandwiches and Salads
Chicken Caesar Salad with Parmesan-Garlic Dressing, Hard-Boiled Egg and Anchovy

Back 9

•Romaine hearts will be dress with a dressing made from parmesan cheese, garlic, olive oil and lightly flavored in anchovy
•A chicken breast that is marinated in garlic and thyme will be grilled and sliced on top along with a hardboiled egg.
•The salad will be finished with a crispy baguette crouton, black pepper and an anchovy.

Front 10

Lunch Entrées
Roasted Chicken with Spring Vegetable Vingole and Parmesan Broth

Back 10

•Vignole is a Roman word describing a stew made from spring vegatbles.
•Contains slow-poached artichokes, sweat peas, fava beans, onioins, garlic and mint.
•At the end thinly sliced prosciutto is added.
•Chicken breast, leg and thigh, marinated in garlic and thyme are seared golden.
•A parmesan infused chicken broth finished with mint butter finishes the dish.

Front 11

Lunch Entrées
Sweet Pea Ravioli and Ricotta, Mint and Charred Spring Onions

Back 11

•Fresh pasta made with whole eggs and wheat flour filled with a mixture of pureed sweat peas, garlic and ricotta cheese.
•The mixture is bound with a gelatin, creating a liquid center to the ravioli once they are cooked.
•Tossed with a butter made with shallot, mint, lemon zest and red pepper flakes.
•Garnished with blanched sweet peas, spring onions charred lightly on the grill and baby pea tendrils

Front 12

Lunch & Dinner Entrées
Oven-Steamed Arctic Char with Manila Clams, Haricot Verts and Horseradish

Back 12

•Arctic Char is closely related to salmon and trout. It’s a mild tasting fish with a high fat content.
•The fillet is rubbed with olive oil, salt and Pepper and placed in an oven with a water bath at a low temperature to slowly steam.
•Served atop sautéed fingerling potatoes.
•The fillet is topped with a warm salad of haricot verts, shaved red onion, chopped parsley and steamed manila clams dressed with a horseradish emulsion and lemon.
•The horseradish emulsion is drizzled on the plate along with olive oil and garnished with three more steamed manila clams.
•The clams are steamed in white wine, garlic, thyme and shallot.

Front 13

Lunch & Dinner Entrées
Crispy Pork Tenderloin with Wild Baby Leeks, Arugula and Romesco

Back 13

•Wild baby leeks, also known as ramps, have a very small growing season during the spring. They are wild food that cannot be cultivated, and have a mild garlic taste when cooked.
•The dish incorporates sautéed whole ramps as well as a butter made with the leaves.
•Pork Tenderloin is served in three medallions that have been coated with an egg white/cornstarch mixture and then breaded with panko breadcrumbs.
•They are then sautéed crispy and set upon romesco, a Catalan sauce traditionally made with almonds, garlic, peppers and olive oil. Our version uses marcona almonds and piquillo peppers
•Piquillo peppers are grown in Northern Spain and are handpicked and roasted over an open fire before they are peeled.
•Garnished with arugula tossed with olive oil and lemon.

Front 14

Dinner Entrée
Grilled Duck Breast with Caramelized Brussles Sprouts, Glazed Shallots and Fig Vinaigrette

Back 14

•Mallard duck breast seasoned with black pepper and ground allspice grilled to medium-rare.
•The duck is locally raised by Christian Gasset from Au Bon Canard.
•Whole shallots are glazed in veal stock and butter until tender and sweet. Brussel sprouts are caramelized.
•The fig vinaigretteis made by stewing dried black mission figs with shallots, red wine, orange juice, red wine vinegar and a little veal stock.
•It is flavoredwith allspice and chopped thyme.
•The dish is garnished with crispyfried Brussels sprout leaves.

Front 15

Dinner Entrée
Risotto with Asparagus, Roasted Garlic and Smoke Bacon

Back 15

•Arborio rice, a short-grain Italian rice, is toasted in a mixture of olive oil and stewed onions. White wine is added for flavor.
•Water is slowly added while continually stirring to release the rice’s staches which gives the dish it’s creaminess.
•The dish is finished with a roasted garlic butter, whole roasted garlic cloves, sautéed asparagus and lardons of smoked pork belly.
•Lardons are a small dice of pork that has been rendered and caramelized.
•Microgreens top the dish.

Front 16

Dinner Entrée
Seared Sea Scallops with Green Garlic, Golden Raisins, Capers and Cherry Tomatoes

Back 16

•U-10 dry packed sea scallops, sautéed to rare-medium –rare.
•Farro, an Italian heirloom grain similar to wheat berries, is simmered til tender then tossed with a green garlic/scallion butter.
•A pan sauce is made with capers, golden raisins, cherry tomatoes and lemon.
•The dish is garnished with a scallion julienne.