Restaurant Menu

Front 1

monday sandwich

Back 1

-4oz of wild fish
-on soft challah bun with tartar sauce, butter lettuce,and tomato
-garnished with chives

Front 2

tartar sauce

Back 2

-FIVE
-cornichons, mayonnaise, shallots, lemon juice, white wine vinegar

Front 3

wontons(starter)

Back 3

-house made stuffed w/ chopped prawns, pork belly, shallots, fish sauce, cilantro, jicama, ginger, sesame oil
-served on pea shoots with chili ginger sauce and topped with white sesame seeds
-7 per serving

Front 4

chili ginger sauce

Back 4

-SEVEN
-ginger, fish sauce, red fresno chiles, chili oil , sesame oil, red wine vinegar, garlic

Front 5

mussels

Back 5

-12 to 16
-from prince edward island on the canadian east coast, north of maine
-steamed in broth of white wine stock, garlic, anchovy, parlsey, chili flakes and butter
-served w/ grilled ciabatta bread

Front 6

baked goat cheese fondue

Back 6

-3oz of sonoma goat cheese baked until soft w/ EVOO
-topped w/ chilled tomato salad(halved cherry tomatoes, EVOO, chopped roma tomatoes, cured anchovies, sherry vinegar, and shallots)
-served w/ 8 pieces of semifreddi's walnut levain bread and black and green olives

Front 7

wood baked artichoke

Back 7

-poached in white wine broth, sliced in half, roasted in the wood oven, then garnished w/ house-made mayo, lemon wedge, parsley, w/ drizzle of EVOO

Front 8

spicy chicken wings

Back 8

-fulton valley wings with toasted cumin and coriander, fried to golden brown and tossed with house-made chili sauce(has butter)
-garnished with chives and crispy celery sticks
-7 per order

Front 9

vegetable minestrone

Back 9

-croutons have cheese so not vegan
-onions, carrots, celery, cabbage, green beans, zucchini, peas, cannelloni beans, and veg stock
-finished with basil pesto(no nuts) and house made garlic-thyme croutons

Front 10

organic lettuce salad

Back 10

organic salad mix, shaved button mushroms, shaved fennel, celery, cherry tomatoes, and cucumber
-lemon vinaigrette

Front 11

lemon vinaigrette

Back 11

olive oil, lemon juice, shallots, shot of honey, salt, and pepper
-SIX

Front 12

roasted asparagus and beet salad

Back 12

-3 types of wood oven roasted beets(yellow, red, and chioggas), cara cara oranges, toasted hazelnuts, black and green olives, goat cheese, roasted asparagus, lettuce base of red endive and arugula
-red wine vinegar and hazel nut oil vinaigrette with orange zest

Front 13

caesar salad

Back 13

-whole leaves of romaine in caesar dressing w/ grated grana padano cheese(similar to parmesan), croutons

Front 14

caesar dressing

Back 14

-ELEVEN
aged red wine vinegar, balsamic, salt packed anchovies, dijon, egg yolks, EVOO, salt and pepper, canola oil, pepper, tabasco, worcestershire

Front 15

gulf prawn louis salad

Back 15

-prawns marinated in garlic, parsley, chili flakes, chili paste, lime juice, olive oil, and grilled
-iceberg lettuce in louis dressing garnished with avocado, cherry tomatoes, pickled beets, hard boiled egg, olive mix
-small=3, med=5, lg=7

Front 16

spinach salad

Back 16

baby spinach, red endive spears, apples, crumbled sheep's milk feta, dried cranberries, and currants all tossed w/ a pear-sherry vinaigrette and garnished w/ spiced walnuts(cayenne, sugar, and salt)

Front 17

pear sherry vinaigrette

Back 17

pears, sherry wine vinegar, lemon juice, shallots, honey, EVOO

Front 18

louis dressing

Back 18

mayo, ketchup, herbs, vinegar, capers, spices

Front 19

crispy iceberg wedge

Back 19

-iceberg lettuce, topped w/ pickled beets, olive mix, shaved radishes, thin carrot curls, croutons, crumbled blue cheese, and finished w/ blue cheese dressing and chopped chives

Front 20

blue cheese dressing

Back 20

-blue cheese, mayo, red wine vinegar, garlic, shallots, worcestershire, buttermilk, mustard

Front 21

thai salad

Back 21

-organic spring mix and romaine w/ poached chicken, julienned carrots, bell peppers, red onions, cucumbers and celery sprinkled w/ peanuts, black sesame seeds, and a 3 herb mix(cilantro, mint, and basil)
-tossed in no oil dresing

Front 22

no oil dressing

Back 22

fish sauce, green serrano&red fresno chili, ginger, garlic, lime, and sugar

Front 23

cobb salad

Back 23

-romaine and organic spring mix w/ poached chicken, bacon, avocado, blue cheese, tomato, organic hard boiled egg and tossed in our creamy tarragon dressing

Front 24

tarragon dressing

Back 24

-mayo, red wine vinegar, mustard, shallots, garlic, fish sauce, tarragon

Front 25

pasta al pesto

Back 25

farfalle pesto served w/ pesto(basil, mint, parsley, oil-no nuts)
-organic peas, asparagus, cherry tomatoes, and spinach.
-tossed with fresh cubed mozzarella, parmesan, and pine nuts

Front 26

lasagna

Back 26

-thin layer of lasagna baked and then ruffled over spinach
-stuffed with bel weather farm ricotta cheese, mozzarella, fresh mozzarella, parmesan, parsley, and egg.
-finished w/ parmesan, tomato sauce, and bechamel

Front 27

bechamel

Back 27

half and half, mashed potato, nutmeg

Front 28

fusilli

Back 28

fusilli pasta, poached chicken breast, sweet fennel sausage, cream, tomato sauce with a hint of rosemary, and button mushrooms
-topped with parmesan

Front 29

spag and meatball

Back 29

spaggheti w/ house made meatballs, pancetta, topped with tomato sauce and parmesan

Front 30

meatballs

Back 30

natural beef, egg, breadcrumbs, bacon, onion, salt, pepper, garlic, parsley

Front 31

spring wonton soup

Back 31

-roasted shrimp broth(shrimp shells, fish sauce, water, chilis, lemongrass, soy sauce, ginger)
-house made wontons, shredded poached chicken breast, grilled pork, halved shrimp, grilled cubed tofu, snap peas, spinach, carrots, peas, water chestnuts, button mushrooms, scallion, sesame oil, cilantro
-wontons: sm=3, lg=6
-shrimp: sm=2, lg=4

Front 32

smiling noodles

Back 32

-spaghetti noodles w/ poached chicken, shrimp, mushrooms, bok choy, fermented black beans, coconut milk, and yellow curry(chicken stock, lemon grass, tumeric, ginger, galangal, fish sauce, lemon juice, and garlic)

Front 33

pepperoni pizza

Back 33

pepperoni is from hobbs in marin
-tomato sauce, mozzarella, and oregano

Front 34

fennel sausage pizza

Back 34

-sweet fennel sausage, escarole, rapini, tomato basil sauce, red onions, dry oregano, mozzarella, ricotta salata, spring onions, and green olivs

Front 35

organic veg pizza

Back 35

built in reverse
-topped w/ provolone, pesto, basil, spinach, asparagus, mozzarella, spring onions, tomato sauce, and garnished with fresh arugula

Front 36

cheese pizza

Back 36

tomato sauce based w/ fresh basil, mozzarella, and dried oregano

Front 37

baked eggplant parmesan

Back 37

-globe eggplant marinated in olive oil, garlic, parsley, and chili flakes)
-layered w/ parmesan, mozzarella, and thin layer of vegetable stuffing, covered w/ tomato sauce and bechamel
-baked in wood oven and served w/ fregola pasta tossed w/ pasta
-garnished w/ parmesan
-sm=2, lg=3

Front 38

half grilled chicken, skinless boneless chicken breasts(8oz)

Back 38

-organic, free rang chicken(marinated in olive oil, thyme, garlic, parsley, and lemon peel)
-grilled and served w/ saute of baby artichokes, diced carrots, organic peas, shallots, and our roasted garlic and thyme veal stock
-served w/ garlic mash

Front 39

home style pork chop

Back 39

-brined for minimum of 3 hours
-brine is a combo of water, sugar, kosher salt, tarragon, bay leaves, and peppercorn

Front 40

grilled flank steak

Back 40

-grilled flank steak(7oz) and ribeye(12oz)
-steak is rubbed with olive oil, salt&pepper, slathered in marinade of soy sauce, red wine, oyster sauce, shallots, garlic, and variety of diff herbs and spices)
-grilled with an herb butter of parsley, tarragon, shalots, and lemon juice
-flank steaks are sliced, served w/ french fries
-steak is garnished with sliced cherry tomatoes, cress, covered w/ drizzle of herb butter and thyme veal stock

Front 41

pot roasted beef short ribs

Back 41

-long braised w/ red wine, bacon, mushrooms, carrots, onions, and served w/ garlic mash
-garnished w/ roasted onions, carrots, mushrooms, and bacon, garnished w/ upland cress
-sm=1, lg=2

Front 42

fried egg sandwich

Back 42

-2 slices of semifreddi's white bread, sliced ham, gruyere cheese, and griddled, sliced tomato
-griddled w/ spread of carmelized onion, rosemary, whole grain, and dijon mustards and mayo, and topped with a fried sunnyside up egg
-finished w/ small mixed green salad w/ lemon vinaigrete
-egg garnished w/ chives and cracked black pepper

Front 43

veggie burger

Back 43

-4 1/2 oz of pureed mushroom, pine nuts, lentils, cottage cheese, hopped spinach, shallots, garlic, bread crumbs, egg, porcini poweder, soy sauce, mint, thyme, scallions, cilantro, and cayenne)
-on potato herb roll w/ spicy aioloi, arugula, 2 slices tomato, riata(cucumber, yogurt, chili spread)
-topped w/ avocado and sprouts
-served w/ fries or simple salad

Front 44

crispy duck confit

Back 44

-confit means marinated in salt and cooked slowly in its own fat
-duck marinated in kosher salt, bay leaves, garlic and juniper berries for 24 hours
-fried until very crispy
-served with green lentils, diced carrots, asparagus, cherry tomatoes, pancetta, and shallots
-sauce is butter enhanced version of thyme jus
-sm=1,lg=2

Front 45

burger royale

Back 45

ground brandt natural beef served w/ choice of cheese on grilled baguette w/ house made fries, lettuce, tomato, onions, pickle, and a side of mayo

Front 46

manchego, pistachio, melon dates

Back 46

-manchego is a cow's milk cheese that is semi-firm w/ a slight nutty flavor
-served w/ pistachos, few slices of seasonal melon, two whole dates
-served w/ toasted levain bread

Front 47

rogue river blue, pears, honey

Back 47

-cow's milk cheese made in rogue river valley of oregon
-wrapped in grape leaves and aged
-fragrant, multi-veined, and slightly acidic
-served w/ seasonal pears, candied walnuts, and honey w/ toasted levain bread

Front 48

mt tam triple creamm, strawberries, almonds

Back 48

cow's milk, triple cream cheese that is v. similar to brie
-soft ripened w/ a white mild rind and is mild, butery, w/ a rich earthiness that suggests mushrooms
-organic
-served w/ 2 strawberries, and small pile of whole almonds, and toasted levain bread

Front 49

Monday(wild fish)

Back 49

-griddled wild fish served on a toasted challah bun w/ butter lettuce, tomato, and traditonal tartar sauce

Front 50

Tuesday(chicken cobb)

Back 50

-grilled organic chicken breast, on a toasted semifreddi challah roll w/ a whole grain mustard spread(whole grain mustard, mayo, rosemary, carmelized onions), butter lettuce, upland cress, tomato, bacon, avocado, and blue cheese

Front 51

Wednesday(soft shell crab)

Back 51

-soft shell crab held in buttermilk, dredged in flour, finely ground polenta, dried herbs, and then fried
-served on a challah bun with chipotle aioli, salsa fresca, crema, butter lettuce, sliced tomatoes

Front 52

Thursday(steak)

Back 52

-seared flank steak with seared bell peppers, carmelized onions, provolone, butter lettuce, grilled tomato, carmelized onion, rosemary mayo(mayo, dijon, carmelized onions, rosemary)
-served on a griddled semifreddi french roll and garnished w/ chives

Front 53

friday(petrale sole)

Back 53

-mexican-style petrale sole rubbed in achiote marinade(achiote, allspice, toasted cumin, black pepper, dried oregano, garlic) and griddled
-served on griddled challah bun w/ sliced tomato, shredded nappa cabbage(in olive oil + lemon), avocado-mango salsa and topped w/ a spicy cool chipotle lime creme and cilantro

Front 54

saturday(blat)

Back 54

-bacon, butter lettuce, sliced tomato, house-made whole egg mayonnaise, avocado on a toasted challah bun garnished w/ chopped chives

Front 55

sunday(meatball)

Back 55

-open faced rose's meatball sandwich cooked in the pizza oven on a toated semifreddi french roll w/ provolone, meat sauce, fresh mozzarella, arugula, parmesan, and garnshed w/ chopped parsley

Front 56

radeberger pilsner

Back 56

-malty and bitter with a fresh, lively character
-pilsnes characterized by hoppiness of its flowery aroma

Front 57

anchor steam

Back 57

-deep amber color, thick creamy foam, and rich flavor
-sf brewed

Front 58

new belgium fat tire

Back 58

-belgian-style balance of malt and hops--bready but with a lighter twist
-light flash of hops tame the malt

Front 59

moonlight death & taxes

Back 59

-very dark but light-bodied lager beer, crisp and refreshing with no heaviness

Front 60

bear republic racer 4 ipa

Back 60

-higher alcoholic content & large quantity of hops
-golden, strong, clean with a dry after taste

Front 61

falling star chardonnay(house white)

Back 61

-simple, easy light fruit and easy light oak
-matches w/ fish, chicken, pork

Front 62

sauvignon blanc, touraine, domaine corbillieres

Back 62

-hints of grapefruit and lime, herbal finish, crisp, vibrant refreshing
-matches w/ fish, salads, shellfish

Front 63

pinot grigio

Back 63

-dry, intense, and harmonious
-matches w/ salads, fish, mussels

Front 64

pinot blanc

Back 64

-light to medium bodied, fruity, juicy, fresh, and well balanced
-matches fish, chicken, salads

Front 65

riesling

Back 65

-rich, warm apricot tones, creamy fig paste, pineapple core, and baked pears saturate the palate
-firm acidity
-matches fish, chicken, salads, spicy foods

Front 66

albarino

Back 66

-bright, minty, aromas of fresh citrus, pear, and ginger
-firm and dry with bright orange and lemon flavors and a juicy tone to the finish
-matches shellfish, fish, chicken

Front 67

verdejo

Back 67

-heavily aromatic w/ strong scents of citrus and mineral
-pear and peach flavors
-good acids
-matches shellfish, fish, chicken

Front 68

rose

Back 68

-fresh and zesty aroma of pink grapefruit, lemons, and pricots
-flavors of red currants, cranberries, and crushed raspberries tinged w/ clove and white pepper spice
-matches anything

Front 69

chardonnay navarro

Back 69

-medium bodied
-hints of green apple and tropical fruit, crisp
-matches shellfish, chicken, pork, fish

Front 70

chardonnay gergich hills

Back 70

-full bodied, crisp, aroma of acacia and citrus flowers, honey, touch of mineral
-nice balance of oak
-matches seafood chowder, grilled salmon, roasted chicken, pasta cream sauce, and pork

Front 71

sparkling brut

Back 71

-crisp citrus and mineral flavors
-clean, refreshing finish
-matches fish, salads, appetizers, chocolate
-70% chardonnay, 30% pinot noir

Front 72

champagne brut rose

Back 72

-40% chardonnay, 40% pinot noir, 20% pinot meunier
-salmon pink color w/ a hint of gold
-not made in wood barrels
-matches fish, chicken, salads

Front 73

hannah nicole red table wine

Back 73

-blend of merlot and cabernet
-firm, and bold
-aged in large oak casks and then in bottle
-matches pasta, pizza, grills, and meats

Front 74

merlot

Back 74

-aroma and flavors of sweet red and black cherries
-light to medium bodied and with a satin texture
-matches pzza, pastas, grilled meats

Front 75

malbec

Back 75

-deep ruby red color
-aromas of plum and cherries
-flavors of tannins, dark fruits, touch of vanilla
-velvety texture and smooth balanced finish
-matches chicken, grilled meat

Front 76

cabernet sauvignon

Back 76

-soft
-flavors of sweet oak spice, and black olive
-matches short ribs, meat, pork chops, grills

Front 77

syrah

Back 77

-made in a tank
-red fruis and spice
-deeply concentrated and complex
-matches red meats, pastas

Front 78

zinfandel

Back 78

-balanced blackberry & black cherry w/ spicy overtones
-matches pizzas, pastas, grilled meats

Front 79

tempranillo

Back 79

-smokey and dense flavor
-aromas of dark cherry, blueberry with light pepper finish
-full bodied
-matches short ribs, smoked meats, and any meat