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Mid-Summer Menu 2009
We recommend ordering several items to share, pass, taste, and enjoy with wine.
tapas
Perfect to start with or just snack on while you enjoy an evening
of wine with friends. Try these bite-sized items with an optional
2 oz wine pairing listed below.
Chilled Oyster, single variety, cocktail, lemon 3
‘07 DOMAINE SAUVETE, ONEIROS, TOURAINE, LOIRE 4.50
Wagu Steak Tartare, spicy, sweet, with
sesame cracker 4
‘06 DOPFF AU MOULIN, GEWURTZTRAMINER, ALSACE, FRANCE 5
Shrimp & Octopus Ceviche, Thai
lemon, lime, jalapeno, marinated tomato 4
‘07 FAIRHALL DOWNS, SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND 5
small plates
Appetizer-sized portions that are ideal to share, pass, taste, and
enjoy with wine.
Marinated Wild Mushroom Salad, bitter greens, quail egg 10
Summer Tabouleh Salad, sliced salmon, pistachio,
and heirloom tomato gazpacho 11
Roasted Beets, Laura Chenel goat cheese, fresh
herb vinaigrette 9
Steamed Black Mussels, white wine, garlic, shallots
and European style butter 9
Marrow Bones, two pieces of roast veal marrow bones,
thyme scented toasts 11
Peaky Toe Crab, cucumber, preserved lemon & avocado 11
Mesclun Salad, market herbs, red radish, candied
nuts, shallot dressing 9
Heirloom Tomatoes, basil, fresh mozzarella and
tomato consomme 10
Chilled Veal Sweetbreads, Madeira scented chicken
liver mousse, asparagus, mushroom vinaigrette 9
Prosciutto Rocket, thin prosciutto, arugula,
gorgonzola & toasted pine nut vinaigrette 10
Crispy Fried Oysters, horseradish, garlic chip, and
Tabasco vinaigrette 9
Ham & Gruyere Panini, hearts of romaine, Caesar
dressing 9
Sweet Pea Flatbread, Cippollini onion, sweet pea
sprouts, parmesan 9
BMG, apple-wood smoked bacon, wild mushroom &
goat cheese flatbread 11
House Cured Salmon Flatbread, dill crème fraiche,
red onion, whitefish caviar 10
larger plates
Truffled Potato Ravioli, crisp raviolis, braised
tender greens & tuscan white beans 13
Lamb Stew, braised lamb shoulder, summer
vegetables, savory puff pastry lattice 19
Hungarian-style Braised Wagu Beef , buttered
spatzle, tender asparagus 22
Roast Chicken Breast & Thigh, sweet corn, Cippollini
onion and cornbread stuffing 14
Duck Confit, 12 hour dry brine, 12 hour slow
cooked, with French lentils & haricots vert 19
Pan Roasted Salmon, summer market
vegetables, cous cous, tomato vinaigrette 18
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Chef/Partner Stephen Dunne