Dinner Menu
Dinner
May, 2013
featured wines
2010 evening land chardonnay, edna valley, by the glass 15, bottle 60
“aromas of lemon juice, bitter orange peel, beeswax, with a crisp mouth-feel and refreshing flavors
of melon rind and toasted coriander.”
2008 indue “two together”, super tuscan, italy, by the glass 20, bottle 80
“this harmonious, elegant red delivers pure black cherry, blackberry, mineral and spice flavors.”
starters and appetizers
ricotta dip with goat cheese, mascarpone, truffle, honey, pine nut and grilled focaccia 10.25
crispy broccoli de cicco with roasted shallot molasses crème and pumpernickel salt 7.50
garganelli “mac n cheese” with soppressata, fontina, asiago and breadcrumbs 11.00/ 21.00
brandade croquettes with charred onion aioli, cornichons, capers and parsley 8.50
lamb pastrami with coriander aioli, pickled onions and rye crisp 9.75
pork pâté with rhubarb mustard marmalade and grilled wild rice onion bread 12.50
soup and salads
proscuitto and escarole soup with roasted garlic, fava beans, focaccia croutons and grana padano 8.50
caesar salad with hearts of romaine, garlic crouton and vella dry jack cheese 10.50
dungeness crab with salsa verde, white gazpacho vinaigrette, almonds and smoked paprika 14.00
salad of asparagus, red quinoa, spring greens, tarragon and crispy celery root with pine nut aioli 10.00
baby cobb salad with egg, bacon, pickled onion, shrimp and green goddess dressing 13.00
beet salad with rhubarb, cardamom spiced ricotta, saba and pistachio 10.75
butter lettuces with sweet peas, fried shallot, goat cheese and poppy seed vinaigrette 9.50
mains
grilled 38 north chicken panzanella with broccoli di cicco, spring onion, roasted garlic and apricot 27.00
smoked stone valley farm pork chop with spring vegetables a la grecque, fava beans and polenta 32.50
38 north duck breast with wild rice, garden shallots and honey lavender mustard sauce 31.00
hawaiian walu with sunflower seed, sunchoke, carrots, spring onion and orange blossom nage 29.00
pappardelle with braised duck, soppressata, fava beans, tomato confit, savory and oregano 23.00
chorizo wrapped rock cod with kale, chickpeas, green olive, cayenne and spring onion-saffron broth 29.00
grilled strip steak with potato roesti, shallot, trumpet royal mushrooms and sauce chateaubriand 35.50
risotto with english peas, spring onion, garden greens and lemon confit 21.50
grass fed beef burger with cheddar cheese, housemade bacon, steak onions and fries 16.50
executive chef matt greco ~ general manager tracy dunne ~ master gardener diane dovholuk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness