Saturday December 13, 2014
bar snacks
East and West Coast Oysters + on ice or grilled – 6 for 18 / 12 for 30
Giardiniera – 5
Castelvetrano Olives + momma lil’s pickled peppers – 6
Pretzels + honey mustard – 7
Goat Cheese Toast + mushroom conserva, baby greens – 10
Pastrami + pickled mustard seeds, chickpea panisse, turnips – 12
Grilled Bruun-uusto + la quercia, cranberry aigre-doux – 14
Goat Cheese Trio + Sofia, Mont St. Francis, Robiola di Mia Nonna + honeycomb – 16
meat & fish
Spanish Mackerel + green tomato chutney, yogurt – 18
Grilled Octopus + grapefruit, celery, fresno chili, oil cured olives – 18
Fish Stew + green herb broth, cremini mushrooms – 23
Fried Sweetbreads + bacon, kumquat marmalade, brown butter – 21
Striped Bass + artichoke, sundried tomato arrabiatta – 23
Grilled Hanger Steak + marinated kale, sweet potato gratin – 24
Half Chicken + broccoli, sartori cheese, lemon, anchovy – 25
Whole Branzino + toasted fennel oil, lemon – 36
vegetables
Crispy Potatoes + garlic schmaltz – 7
Beets + aioli, kale pesto – 8
Brussels Sprout Slaw + pears, ginger, pomegranate, sesame seeds – 10
Winter Salad + carrots, beets, parsnips, celery root, pumpkin seeds, avocado – 10
Carnival Squash + black garlic, caperberry gremolata – 12
Iceberg Wedge + farro, radish, kohlrabi, buttermilk – 10
Chopped Salad + apples, escarole, feta, marcona almonds, date, quinoa – 12
Persimmon Salad + smoked sablefish, arugula, pine nut piccata, honey, lemon – 14
Cauliflower + muhammara, walnuts, currants, zaatar – 12
~Bread + butter available upon request~ ~Please inform your server before ordering of any allergies or dietary restrictions~ ~Consumption of raw or undercooked foods such as seafood and shellfish may increase your risk of food borne illness~ sweets
Banana Split + vanilla and pistachio ice cream, chocolate sorbet, hot fudge, pineapple – 10
Steamed Orange Cake + fruit and nut granola, cranberries, apple, salted caramel ice cream – 10
Chocolate Mousse + ganache, cocoa crisps, toasted marshmallow – 9
Boltwood Macaroon– 6
Orange Ice Cream + hazlenuts – 7
Grapefruit spice Sorbet – 6
cheese selection
Goat Cheese Trio + Sofia, Mont St. Francis, Robiola di Mia Nonna + honeycomb, apples – 16
coffee
PRO UDLY SERVING STUM PTOW N COFFEE ROASTERS
Guatemala
Iced Coffee – 5, Cup of Coffee – 3
Tableside coffee service – 12 (serves 2)
tea
RARE TEA CELLAR
Regular
First Flush Darjeeling, Mint Meritag, Lemon, Mallorca Melón, Georgia Peach Rooibos, Sencha Fukamushi – 5
Prem ium
Vintage 2013 Emperor’s Aged Keemun, Moonlight Jasmine Blossom – 9
fortified & dessert wines
LA TOUR VIEILLE “CAP DE CREUS” RANCIO SEC, NV - VDP DE LA CÔTE VERMEILLE, FRANCE - $9/ $97
TIRECUL LA GRAVIÈRE “LES PINS,” ‘12 - MONBAZILLAC, FRANCE - $8 / $58 (500ML)
QUINTA DO INFANTADO 10-YEAR TAWNY PORT - COVAS DO DOURO, PORTUGAL - $8 / $85
EL MAESTRO SIERRA PEDRO XIMÉNEZ - JEREZ DE LA FRONTERA, SPAIN - $7 / $44
Special thanks to the farmers and vendors who make us look good
Barbara Engelsen
Genesis
Hewn
Mick Klug
River Valley Ranch
Spice House
Three Sisters Garden
ETHS Edible Acre
Green Acres
Iron Creek Organic Farm
Nichols Farm
Seedlings
Stumptown Coffee Roasters
Ed Gast
Lake Breeze Organics
Henry’s Farm
Kinnikinnick Farm
Rare Tea Cellar
Slagel Family Farm
Sue Buxton
Will’s Roadside