Dinner Menu

Dinner
February, 2012

marinated olives with golden raisins, almonds and chorizo spices 6
lamb pastrami with coriander aioli, pickled onion and rye crisps 9
jamabalaya arancini with andouille aioli 6
housemade fowl charcuterie with persimmon preserves and pickled chanterelles 14
winter squash and blue cheese popovers 7
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salad of beets, baby carrots, radishes with avocado and kumquat-lemongrass vinaigrette 10
parsnip soup with hazelnuts, cardamom and black trumpet mushrooms 8
rabbit chili with rabbit bacon, chile broth and cornbread croûtons 14
bibb lettuces with barinaga beserri cheese, walnuts and lemon-marjoram dressing 10
wente vineyards classic caesar salad with garlic croûtons and vella dry jack 10
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beef short rib and bone marrow tortellini with celery root, vella dry jack and beef broth 21
roasted 38 north chicken with parsley root, artichokes, rutabaga and grilled fennel vinaigrette 25
petrale sole with housemade bacon, garden greens, squash, porcini and hazelnuts 28
smoked natural hampshire pork chop with barbeque lentils, pancetta and peanuts 32
creekstone strip steak with turnips, marble potatoes, housemade bacon and red wine sauce 39
mushroom and kale lasagna with cauliflower béchamel and housemade ricotta 21
38 north duck breast with dirty wild rice, tabasco and foie gras-pecan sauce 30
halibut with mustard greens, grilled leeks, fennel, pistachio and meyer lemon-olive sauce 32
top sirloin burger with aged provolone, homemade bacon, marinated onions and fries 18

executive chef matt greco ~ general manager tracy dunne ~ master gardener diane dovoluk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests