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DINNER MENU - May 2012
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items and prices are subject to change

STARTERS —————
ken's artisan bread  3
grilled leeks, olive oil, sherry vinegar

asparagus soup  8
pancetta, parmesan, morel mushroom, olive oil

american kobe beef carpaccio  16
pecorino toscano, szechuan peppercorn, micro mitsuba

charcuterie board  18 half  |  36 whole

marrow bone  7 single  |  12 double
parsley, onion, grated horseradish, grilled bread

fava bean risotto  12
calamari, garlic chips

grilled lamb’s tongue  14
asparagus, anchovy, hard-boiled egg, parsley vinaigrette

SALADS —————
fried cauliflower  11
endive, apple, bacon lardon, aged cheddar

roasted organic beet  9
avocado, orange, truffle-salted pistachio, feta

tonno di maiale  10
white bean, arugula, fennel pollen

ENTREES —————
duck leg confit  26
wild watercress, duck fat-roasted fingerling potato, pickled vegetable

fresh fettuccine  25
poached farm egg, truffle caviar, micro herb

halibut  28
leek fondue, asparagus, mustard vinaigrette

grilled leg of lamb  30
spätzle, english pea, morel mushroom, pine nut gremolata

dry-aged rib eye  32
baby turnip, mushroom ragout, sherry

pancetta-wrapped ruby trout  25
fennel, spring vegetable nage, tarragon

cheeseburger  15
house-ground beef, fontina, onion, iceberg, fancy sauce

CHEESE —————
french bleu cow: fourme d’ambert  9
roasted beet, port, pistachio

california goat: humboldt fog  9
honey-roasted pear, walnut

italian sheep: pecorino toscano  9
olive oil marinated, tomato marmalade, focaccia