June 12 to 16, 2013

GREENS

Cucumber, radish, coriander seed, citrus vinaigrette  7

Tomatoes, lemon ricotta, basil, balsamic  8

Caesar salad with kale, Parmesan*  7

STARTERS

Today’s soup  5

Roasted bone marrow*  9

Oysters (6, raw)*  13

Mussels, garlic, bacon, white wine  10

Smoked crab and Boursin with toast  9

Pork belly, molasses, spicy mustard salad 10

Meat and cheese board: prosciutto, lardo, rabbit
pâté, Oregonzola, goat cheese,
brie, and stone ground mustard*  13

MAINS

Sweetbreads, white elm mushrooms, spring onions 22

Baked salmon, citrus, tomatoes, basil, mixed greens  23

Butter poached halibut, radish, carrots, zucchini puree 22

Chickpea cake, Israeli couscous, cilantro lime yogurt 18

Pork shoulder ragù, ziti tagliati pasta, cream 19

Teres Major, potato puree, carrots, poached egg 21

DESSERT

Almond apricot tart  6

Vanilla crème brûlée  6

Chef Ethan Flom

Dessert and more chef’n by Brian Parks

Happy Hour!!!! Cocktail menu is here! Wine menu is here!