appetizers

sublimity saganaki- bubbly local cheese with lemon    8-
and brandy

belgian endive stuffed with local baby shrimp salad    7-

chilled house corned buffalo tongue with pickle relish    6-

spicy easter egg gratin    5-

cream of funky cauliflower soup with slab bacon and    5-
caraway

salads

mixed green salad with a coarse mustard vinaigrette    4-

spinach salad with a belgian raspberry beer vinaigrette    10-
(for two)

main courses

steamed halibut with a spicy lemon-wasabi sauce on a    20-
sushi rice puck and sugar snap peas

springtime sampler of local lamb curries with black    18-
rice and apricots

rice crispies crusted halibut cheeks on garlic,    20-
pistachio, housesmoked oysters and polenta "salami"

vegetarian shiitake mushroom and barley cutlet on a    15-
point reyes blue cheese-sundried tomato pasta

grilled usda prime 1 lb t-bone, the much requested garlic    26-
mashed potatoes and sunset herb garlic sour cream

smoked wild turkey and tasso ham crepinettes with twice    18-
baked sweet potatoes

sybaris style tuna noodle casserole- 5 peppercorn ahi    19-
chunks, garganelli pasta and bitter greens in a cabernet
lobster reduction topped with vella dry jack croutons