Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

Toasted Pumpkin Seeds and Warm Goat Cheese. 8

 

Belle Rouge

Radicchio di Treviso and Baby Spinach with La Quercia Prosciutto, Red Grapefruit, Shaved Fennel, Goat Cheese

and Champagne Vinaigrette. 9

 

Caesar

Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing, Boquerones and a Parmesan Crisp. 9

 

Carrot and Golden Bell Pepper Soup

With Goat Cheese and Chives.

cup 4.5 Bowl 8

Pizzas

 

The Winter Warmer

Fra’Mani Salame Rosa, Jalapenos, Nicoise Olives,

Caramelized Onions, Calbrian Chile Oil and Mozzarella . 15

 

The Pickled Pig

Beeler’s Uncured Bacon with Braised Red Cabbage,

Mushrooms, Fontina, Garlic Oil, and Mozzarella. 15

 

Salumi

Molinari’s Artisan Peperone, Salami and Hot Coppa with

Fire-roasted Tomato Sauce and Mozzarella. 15

Pasta

 

Pappardelle Bolognese

Slow-cooked Beef, Pork, Pancetta and Tomato Ragout

With house-made Herb Pasta and Ricotta Salata di Testa. 18

 

Passmore Catfish

Slow-poached Catfish over Ricotta Gnocchi, Asian Greens,

Shrimp Meatballs, Calabrian Chile Oil and Grana Brodo. 17

 

 

Shares

 

Hawaiian Oxtail Soup

Aromatic Soup of Eel River Organic Beef, Mustard Greens,

Chinese Cabbage, Ginger, Cilantro and Serrano.11

 

Veal Sweetbreads

Pan-seared Veal Sweetbreads with Pancetta,

Pearl Onions and Cherry-Apple Pear Butter Sauce. 15

 

Eden Pork Cheeks

Braised Eden Farms Pork Cheeks with Rainbow Chard,

Yukon Gold Potato Puree and Cumin-Port Pork Jus. 11

 

Mussels Cataplana

PEI Mussels steamed with Chouriço, Red Onions, Cilantro,

White Wine and Lobster-Tomato Fumet. 15

 

Wood-fired Brussels Sprouts with Blue-Veined Shaft’s Cheese,

Beeler’s Pepper Bacon Lardon and Shaved Meyer Lemons. 8

 

Plates

 

Wood-Fired Scallops

Seared Dayboat Scallops over Black Beluga Lentils, Pancetta, Sunchokes, Bloomsdale Spinach and Balsamic Syrup. 20

 

Rabbit a la Português

Braised Rabbit over a Flageolet Bean Ragout with Bacon,

Cilantro, Mint and Rabbit Jus. Served with Bread. 22

 

Idaho Golden Trout

Fire-Roasted Whole Trout with a Roasted Baby Beet Salad,

Upland Cress and Horseradish Yogurt. Served over a

German Butterball Potato Gratin. 21

 

Pacific Pastures Short Ribs

Hoisin-glazed Braised Short Ribs with a Scarlet Turnip and Smokey Cheddar Gratin, Bacon-Braised Winter Greens and Crispy Shallots. 23

 

Grimaud Guinea Hen

Pan-roasted Hen over Harissa-Garam Masala Potatoes and Parsinp-Cabbage Puree with Banana Curry Sauce. 23

 

Heluka Pork Chop

Beeler’s Fire-roasted Double-cut Rib Chop with Pecan-Honey Glaze over French Fingerling Potatoes, Roasted Black Radishes and Broccoli Romanesco. 24

 

 

Chef de Cuisine – Eric Sarmento

Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

Toasted Pumpkin Seeds and Warm Goat Cheese. 8

 

Belle Rouge

Radicchio di Treviso and Baby Spinach with La Quercia Prosciutto, Red Grapefruit, Shaved Fennel, Goat Cheese

and Champagne Vinaigrette. 9

 

Caesar

Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing, Boquerones and a Parmesan Crisp. 9

 

Chickpea Minestrone

With Croutons and Parmesan.

cup 4.5 Bowl 8

Pizzas

 

The Winter Warmer

Fra’Mani Salame Rosa, Jalapenos, Nicoise Olives,

Caramelized Onions, Calbrian Chile Oil and Mozzarella . 15

 

Sette Formaggi

Fontina, Teleme, Blue and Goat Cheese with

Garlic Cream, Pecorino, Arugula and Mozzarella. 15

 

Salumi

Molinari’s Artisan Peperone, Salami and Hot Coppa with

Fire-roasted Tomato Sauce and Mozzarella. 15

Pasta

 

Pappardelle Bolognese

Slow-cooked Beef, Pork, Pancetta and Tomato Ragout

With house-made Herb Pasta and Ricotta Salata di Testa. 18

 

Passmore Catfish

Slow-poached Catfish over Ricotta Gnocchi, Asian Greens,

Calabrian Chile Oil and Grana Brodo. 17

 

 

Shares

 

Hawaiian Oxtail Soup

Aromatic Soup of Eel River Organic Beef, Mustard Greens,

Chinese Cabbage, Ginger, Cilantro and Serrano.11

 

Veal Sweetbreads

Pan-seared Veal Sweetbreads with Pancetta,

Pearl Onions and Cherry-Apple Pear Butter Sauce. 15

 

Eden Pork Cheeks

Braised Eden Farms Pork Cheeks with Rainbow Chard,

Yukon Gold Potato Puree and Cumin-Port Pork Jus. 11

 

Mussels Cataplana

PEI Mussels steamed with Chouriço, Red Onions, Cilantro,

White Wine and Lobster-Tomato Fumet. 15

 

Wood-fired Brussels Sprouts with Blue-Veined Shaft’s Cheese,

Beeler’s Pepper Bacon Lardon and Shaved Meyer Lemons. 8

 

Plates

 

Wood-Fired Scallops

Seared Dayboat Scallops over Black Beluga Lentils, Pancetta, Sunchokes, Bloomsdale Spinach and Balsamic Syrup. 20

 

Rabbit a la Português

Braised Rabbit over a Flageolet Bean Ragout with Bacon,

Cilantro, Mint and Rabbit Jus. Served with Bread. 22

 

Idaho Golden Trout

Fire-Roasted Whole Trout with a Roasted Baby Beet Salad,

Upland Cress and Horseradish Yogurt. Served over a

German Butterball Potato Gratin. 21

 

Pacific Pastures Short Ribs

Hoisin-glazed Braised Short Ribs with a Scarlet Turnip and Smokey Cheddar Gratin, Bacon-Braised Winter Greens and Crispy Shallots. 23

 

Heluka Pork Chop

Beeler’s Fire-roasted Double-cut Rib Chop with Pecan-Honey Glaze over French Fingerling Potatoes, Roasted Black Radishes and Broccoli Romanesco. 24

 

Chef de Cuisine – Eric Sarmento