Dinner (02/06/2017)

Please understand that our menu changes frequently, and this menu may not reflect our current offerings. We are happy to accommodate dietary restrictions. 

CHEESE
one $5 | two $10 | three $15 | six $25
GOOD THUNDER – P – Cow – Minnesota
LARRA RONCALR – Sheep – Spain
POINT REYES BLUE  R – Cow – California
HARBISON  P – Cow – Vermont
PRAIRIE BREEZE CHEDDAR P – Cow – Iowa
ST. ANDRE – P – Cow – France

TABLE DRESSINGS
HOUSE MARINATED OLIVES  $4
MARCONA ALMONDS  $7
HOUSE MADE CRACKERS  $3
FLATBREAD $3

CHARCUTERIE BOARD  $20
Chef’s selection of cured meats, sausages, terrines or paté. Served with accouterments.

FRIED CAULIFLOWER $8
Battered and fried cauliflower with sheep’s milk feta sauce 

CHICKEN WINGS $11
Confit in duck fat, then tossed in a garlic-lime sauce, with celery, pickles onions

DAILY MAN’OUCHE (LEBANESE FLAT BREAD)  $MP
Middle Eastern inspired flatbread, changes weekly and sometimes daily. Ask your server for today’s offering.

KEBAB BOARD*  $22
An assortment of different kebabs and Keftas served with couscous. Please ask your server for today’s offerings.

ROASTED BONE MARROW $17
Served with crispy flatbread and accouterments

CLASSIC HUMMUS  $10
Puree of chickpeas, tahini, various pickles, fresh vegetables, and flatbread
~Turkish Style with Aleppo butter and Za’atar 
+$2

A’LA CARTE OR $65 FOR 4 COURSE

1st COURSE  $12
MIXED VEGETABLE TAGINE
Patty pan squash, Cipollini onion, Italian candy onions, Brussel sprouts, potatoes & okra stewed in chermoula. Served with crusty bread

ROASTED BEET SALAD
Roasted baby beets, passion fruit marshmallow, Grade A Gardens mix greens, fresh radishes, pistachio picada, chevre cream

HALLOUMI
Tomato sorbet, blistered shishito pepper, bitter caramel, sesame seed and za’atar crumble

2nd COURSE $17
CRISPY DUCK LEG
Confit, served with crispy kale salad tossed with sliced root vegetables, cucumbers, fresh herbs, tossed with tangy lime-garlic dressing and finished with balsamic-pomegranate reduction

MUSSELS*
Sautéed mussels with chorizo sec, onions, garlic, cilantro, and white wine butter sauce. Served with grilled crusty bread with saffron aioli.

3rd COURSE $30
RIBEYE*
Butternut squash puree, salsa verde, red wine reduction, winter vegetables (add $6)

PORK*
Pan roasted pork finished with thyme and garlic, accompanied by pickled figs, bacon-braised kale, fried chickpeas with bell peppers, onion, parsley, and finished with fig gastrique

SEA SCALLOPS*
Chorizo and Lentil stew, sautéed onions and peppers, romesco sauce