|
|
|
|
|
|
|
A P P E T I Z E R S |
|
|
|
|
|
|
|
|
|
PARMESAN
CALAMARI |
|
|
|
|
sopressata,
fennel, mayer lemon |
|
|
|
|
ARUGULA
SALAD |
|
|
|
|
pine nuts,
artichoke, manchego |
|
|
|
|
CRAB CAKE |
|
|
|
|
celery and
apple slaw, mustard sauce |
|
|
|
|
E N T R É E S |
|
|
|
|
|
|
|
|
|
ORGANIC
SALMON |
|
|
|
|
lentils du Puy,
baby turnips, rosemary gastrique |
|
|
|
|
WILD STRIPED
BASS |
|
|
|
|
artichokes,
eggplant jam, kalamata olives |
|
|
|
|
HERB ROASTED
CHICKEN |
|
|
|
|
polenta
fries, spinach, goat cheese fondue |
|
|
|
|
D E S S E R T S |
|
|
|
|
|
|
|
|
|
DOUGHNUTS |
|
|
|
|
espresso,
chocolate-chili, raspberry |
|
|
|
|
GOAT
CHEESE CHEESECAKE |
|
|
|
|
pumpkins ice cream,
almond sandies |
|
|
|
|
|
|
|
|
|
1/25/10 to 2/26/10 (Not
valid Saturdays and Feb 14)
Monday–Friday Lunch and Dinner, Sunday Dinner
Midday Menu - Monday to Saturday (2:30 pm to 5:30 pm) |
|
|
|
|
|
