Food

5.24.13

FIRST BITES & SNACKS
pao de queijo | brazilian ‘chewy n gooey’ cheezy poofs, butter, spice honey 5
rosemary n’sage potato chips | sea salt 4
tempura blue lake green beans | grana padano, salsa romesco 8
escargot ‘poppers’ | made with lots of butter & love 8

CHARCUTERIE & CHEESE
bocadillo bites | jamon serrano, piquillo, queso manchego, EVOO 11
burrata | roasted mushroom duxelle, white truffle oil, spiced honey, walnut toast, sea salt 14
charcuterie and cheese board | cypress grove lamb chopper, fiscalini cheddar, saint-andré, salami rossa selection of angel salumis: berkshire lomo, duck salami, & nostrano 22

RUFFAGE, SALADS, & VEGGIES
grilled asparagus | crispy prosciutto, poached egg, truffle aioli 10
roasted medjool dates & kale salad | prosciutto, goat cheese, marcona almonds, pomegranate 14
vietnamese ‘pho’ poached organic chix salad | veggie mix, fresh herbs, almond, chili-lime vin 12
shaved brussel sprouts | almond brown butter, lemon, parmesan 9
crispy goat cheese & wild arugula | salt roasted beets, faro, pepitas, honey sherry dressing 13
forged wild mushroom | creamy polenta, grana padano, truffle oil 12

SWIMMERS
scallops & slab bacon | wild mushroom risotto, crispy leeks 18
tuna tartare | picholine olives, pear, pine nuts, ginger vinaigrette, lotus root chip 16
hamachi sashimi | blood orange, avocado, white shoyu vin 15
salt n’ pepper prawns | X.O. pea tendrils, garlic chips 15
salt cured wild salmon crudo | arugula, pickled shallots, lemon, evoo 8
spanish octopus | quinoa, kalamata olives, tomato-sherry dressing 13

CARNAGE
24 hr braised oxtail ragu | papardelle pasta, grana padano, poached egg 18
P.I.G. “pop tarts” | smoked pork confit, bacon, gruyere, wrapped in golden pastry crust 12
poutine | braised lamb belly, fried organic egg, caramelized onion, fries 15
roasted bone marrow | chimmichurri, sea salt, confit garlic brioche Toast 11
fried chicken (mary’s organic f.r.) | gherkins, remoulade, house made hot sauce 13
chipotle pork meatballs | creamy polenta, tomato gravy, cotija queso 12
moroccan lamb kibbeh | spiced tomato fondue, celery & mint salsa, tzatziki, feta, toasted pita 14
duck confit french dip | cheddar, soft roll, pepperdew salsa verde, butternut & sage au jus 13
Tin Tin – noodle | spicy sesame pork, scallions 8

PLAT PRINCIPAUX
prime ribeye steak | truffle parmesan fries, grilled asparagus, wild mushroom n’ bacon ragout 30
meyers farm ‘prime’ flat iron steak | sweet onions, heirloom tomatoes, watercress, umeboshi vin 23
ten oz double cheeseburger | caramelized onions, american, secret sauce, whiskey pickles, fries 15
———— add fried egg 1…..add slab bacon 2

CAUTION!!!…RESTRICTED VEGAN AREA ONLY
buddha belly feast | bhutanese red rice, eggplant, tofu, chilies and peanut 12
green papaya salad | wild arugula, granny smith apple, crushed peanuts, papaya seed vinaigrette 10
heirloom tomato & avocado salad | baby romaine spears, sweet onion, red wine –herb vin 13
chilled somen noodles | cucumber, shitake, cilantro, sesame-chili dressing 8