menu for december

appetizers

smoked pheasant and goose quesadilla with grafton cheddar
and cilantro sour cream 8-

gratin of belgian endive with caramelized shallots 6-

iron skillet seared hudson valley foie gras on a “mincemeat pie”
with a balsamic syrup (try with eola hills vin d`epice) 12-

fresh and house smoked oyster stew 7-

ravioli filled with clam chowder in a light pork broth 7-


salads

mixed green salad with a coarse mustard vinaigrette 4-

romaine salad with a cranberry and beet vinaigrette (for two) 10-


main courses

partridge in a pear tree- roasted partridge breast and leg confit
on a pear-sweet potato tart with a spiced quince sauce 21-

retro roasted petrale sole with hollandaise, saffron rice and glazed carrots
(Merry Christmas 1957!) 17-

dry aged usda prime bone-in rib steak with or without point reyes
blue cheese butter on truffled mashed potatoes 28-

vegetarian pasty of chestnuts, root vegetables and dried cranberries
in a rosemary crust 15-

boudin blanc- french christmas sausage with foie gras and truffles
on truffled mashed potatoes 18-

roasted leg of lamb stuffed with sundried tomatoes, hazelnuts,
point reyes blue cheese and spinach on a stir fry of brussel sprouts,
chestnuts and chiles 18-

southern french christmas seafood stew with garlic,
fennel and white wine broth 19-