Summer 2008 Dinner Menu

[Due to availability, or simply at the whim of the chef, menu
items may change at any time. If you are intent on a particular
dish, please ask about availability when you call for reservations.]

Many of the fresh herbs & edible flowers are grown by chef & owner Gretchen.
Whenever available we use organic & local ingredients.

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Appetizers

Tarragon, Goat Cheese and Westcott Apple Cider Fondue
With fresh sourdough cubes and sugar snap peas for dipping.
11.00

House Smoked Sesame Ahi
Stacked with crispy won ton, cucumber, shredded carrot, tobbiko, creamy wasabi sauce & ginger sesame drizzle.
12.00

Garlic Olive Oil Bruscetta
With pecorino al tartufo, fresh tomato slices & sherry vinegar dressed arugula.                                                  10.50

Calamari Ribbons
Sautéed with olive oil, garlic, preserved lemon, tomato, basil, hot chilies & dried cherries.
9.50

Apple-wood Smoked Westcott Bay Oysters
Served hot from the oven with chef’s choice of sauce.
13.50

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Dinners

Dinners include fresh sourdough bread, homemade soup & a seasonal salad.

Lavender Thyme Crusted Free Range Chicken Breast
Served with goat cheese, blueberry habanero chutney & buttermilk mashed potatoes.
29.50

Grilled Fresh Fish
With nectarine-lime salsa, cilantro crème fraîche & creamy polenta.
32.50

Grilled Filet Mignon
Topped with blue cheese, pinon nuts & lemon roasted-poblano chili sauce, served with
buttermilk mashed potatoes.
 35.50

Grilled Alaskan Sea Scallops
Served over fresh greens with a hot bacon & brown sugar vinaigrette, avocado, creamy polenta &
shaved Reggiano-Parmesano.
32.50

Steak Diane
Medallions of beef tenderloin sautéed in butter & finished with a pan sauce of shallots, Dijion mustard,
brandy, cream & black pepper, served with rosemary roasted Yukon Gold potatoes.
30.50

Fresh Lemon Linguini
In a butter sauce with Dungeness crab, prawns, sherry, tarragon & fresh tomato.
33.50

Organic Quinoa Risotto
With sugar snap peas, lemon, garlic, sweet onion, nasturtium blossoms & Reggiano Parmigiano.
29.00

Grilled Rack of Lamb
With sour cherry port demi glace & tarragon pearl cous cous.
35.50

Large Soup and Large Green Salad
With homemade sourdough bread.
16.50

Small Soup comes with dinner. A la carte $4.50
Small Green Salad comes with dinner. A la carte $4.50

Child portions or simple noodles for children, on request.

Consuming raw & uncooked meat, poultry, seafood, shellfish & eggs can cause food borne illness.
Please let us know if you have dietary or nutritional requests. Automatic gratuity on parties of 6 and more.
Please, no separate checks.