Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

toasted Pumpkin Seeds and warm Goat Cheese. 8

 

Winter Garden

Arugula, Fennel, Endive, Goat Cheese,

Local Oranges, Pistachios, and Citrus Vinaigrette. 9

 

Caesar

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

 

 

Roasted Acorn Squash Soup

with Sage Creama and Pumpkin Seeds.

cup 4.5 bowl 8

 

 

Pizzas

 

Blue Moon

Cure 81 Ham, caramelized Onions, crumbled Blue Cheese, Garlic Cream Sauce and Mozzarella. 15

 

The Smokey Goat

Smoked Bacon, Goat Cheese, Jalapenos,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

Salumi

Salami, Spanish Chorizo, Pepperoni,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

 

 

Small Plates

 

Brewhouse Mussels

P.E.I. Mussels steamed with Konig Pilsner,

Whole Grain Mustard, Bacon, Garlic & Leeks. 14

 

Veal Sweetbreads

Pan-seared Sweetbreads with Bacon Lardons,

Mushrooms, Spinach and Pomegranate Syrup. 14

 

Day-boat Scallops

Wood-fired Scallops over Risotto with Pancetta,

Sunchokes, Bloomsdale Spinach and Parmesan 18

 

Beef Stroganoff

Seared Beef tossed with Asparagus, Mushroom-Brandy

Cream Sauce and house-made Spinach Tagliatelle. 19

 

Petrale Sole Piccata

Sautéed Sole with crispy Yukon Gold Potatoes,

Arugula and Lemon-Caper Sauce. 18

 

Maple Leaf Duck

Wood-fired Duck Breast with Celeriac-Potato Puree,

roasted Asparagus and Pinot Noir-Cherry Glaze. 20

 

Ahi Tuna Provencal

Seared Rare Ahi Tuna with a Ragout of Flageolets,

Oven-dried Tomatoes and Nicoise Olives.

Finished with sweet Pickled Fennel and Citrus Aioli. 22

 

Steak & Potatoes

Wood-fired Sterling Silver Beef with

Truffled Fries, Blue Cheese and Cabernet-Porcini Jus. 25

Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

toasted Pumpkin Seeds and warm Goat Cheese. 8

 

Winter Garden

Arugula, Fennel, Endive, Goat Cheese,

Local Oranges, Pistachios, and Citrus Vinaigrette. 9

 

Caesar

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

 

 

Fire Roasted Tomato-Fennel Soup

with Goat Cheese and Herbs

cup 4.5  bowl  8

 

 

Pizzas

 

Blue Moon

Cure 81 Ham, caramelized Onions, crumbled Blue Cheese, Garlic Cream Sauce and Mozzarella.  15

 

Hippie Chick

Arugula Pesto, Fire-roasted Chicken Breast, Goat Cheese, Marinated Peppers and Mozzarella. 16

 

Salumi

Salami, Spanish Chorizo, Pepperoni,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

 

 

Small Plates

 

Brewhouse Mussels

P.E.I. Mussels steamed with Konig Pilsner,

Whole Grain Mustard, Bacon, Garlic & Leeks.  14

 

Veal Sweetbreads

Pan-seared Sweetbreads with Bacon Lardons,

Oyster Mushrooms, Spinach and Pomegranate Syrup. 14

 

Day-boat Scallops

 Wood-fired Scallops over Risotto with Prosciutto,

Sunchokes, Bloomsdale Spinach and Parmesan 18

 

Beef Stroganoff

Seared Beef tossed with Asparagus, Mushroom-Brandy

Cream Sauce and house-made Spinach Tagliatelle. 19

 

Black & Wine

Seared Scallops tossed with House-made Squid Ink Chitarra, Roasted Fennel, Meyer Lemon Cream Sauce & Caviar. 18

 

Maple Leaf Duck

Wood-fired Duck Breast with Celeriac-Potato Puree,

roasted Asparagus and Pinot Noir-Cherry Glaze. 20

 

Ahi Tuna Provencal

Seared Rare Ahi Tuna with a Ragout of Flageolets,

Oven-dried Tomatoes and Nicoise Olives.

Finished with sweet Pickled Fennel and Citrus Aioli. 22

 

Steak & Potatoes

Wood-fired Sterling Silver Beef with

Truffled Fries, Blue Cheese and Cabernet-Porcini Jus. 25

 

 

 

Substitutions Welcome

 

 

Friday, February 19^th, 2010