The Bar Menu
Bar
September, 2011
roasted nuts with cayenne, maple and garden herbs 6
olives marinated in citrus, garden rosemary and garlic 6
baked goat cheese gratin with grilled bread 7
smoked salmon on toast with fromage blanc and pickled fennel 8
pizzetta with speck prosciutto, roasted garlic and blue cheese 14
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slow cooked beets with cucumber, toasted cumin vinaigrette and lebnah 10
brentwood corn soup with greek yogurt, oregano and toasted pine nuts 8
market greens with walnuts, red wine vinaigrette and point reyes blue cheese 9
caesar salad with garlic croûtons and vella dry jack cheese 10
local calamari with marble potatoes, tomato confit and black olive tapenade peppers 11
angus beef burger with aged cheddar, pickled red onion and green olive aïoli 16
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artisan cheeses
cowgirl creamery mt. tam, petaluma, ca 7
organic cow’s milk ~ smooth, creamy, grassy
bohemian creamery capriago, sebastopol, ca. 7
farmstead goat’s milk ~ asiago style, washed rind, salty, tangy
shepherd’s way big woods blue, carver county, mi. 7
farmstead raw sheep’s milk ~creamy, rich, intense
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