appetizers

housemade mild soppressatta and mortadella    9-
with a few olives

ode to bobby burns- highland haggis with a whiskey    7-
mustard

stirfry of housecured prosciutto, celery root,    8-
brooks prunes & ancho chile on grilled apple bread

warm leek, salt cod and potato terrine on a    6-
scrambled egg pillow

spicy soup of carrot, celery and onion    6-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine with a carrot-orange vinaigrette (for 2)    11-

main courses

Iron skillet duck breast (magret) with a duck stuffed    23-
mushroom, local greens and roasted parsnip sauce

buffalo-wild boar meatloaf stuffed with point reyes    18-
blue cheese and sundried tomato on bacon-rosemary
mashed potatoes

grilled usda prime flat iron steak with local herb    19-
cheese potatoes

tortilla crusted pork tenderloin on mashed root    18-
vegetables with a spicy-sweet winter fruit condiment

gratineed sole with a lightly curried cloud on tamed    19-
turnip ravioli and turnip confit in a meyer lemon-
spinach nage

vegetarian bucatini with leeks, sage, buttery local    15-
cheese and squash

chartreuse of big shrimp, caramelized fennel, rice    21-
and garlic under chile seared shaved fennel