Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

toasted Pumpkin Seeds and warm Goat Cheese. 8

 

Asparagus Salad

Wood-fired Asparagus with Meyer Lemon Vinaigrette,

Shaved Prosciutto, Gran Queso and a poached Egg. 11

 

Caesar

Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing,

White Anchovies and a Parmesan Crisp. 9

 

 

Kabocha Squash Soup

with Sage Cream and Pumpkin Seeds

cup 4.5 bowl 8

 

 

Pizzas

 

The Smokey Goat

Smoked Bacon, Goat Cheese, Jalapenos,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

Blue Moon

Cure 81 Ham, caramelized Onions, crumbled Blue Cheese,

Garlic Cream 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,

foraged Mushrooms, Spinach and Sunchoke Chips. 14

 

Sole Piccata

Sautéed Local Sole over crispy Yukon Potatoes,

Arugula and Lemon-Caper Sauce. 18

 

Wiener Schnitzel

Sauteed Pork Cutlets with Beer Braised Cabbage

Dijon-Herb Yukon Potatoes and Mushroom-Bacon Sauce. 17

 

Beef Stroganoff

Seared Sterling Beef tossed with Mushroom-Brandy Cream,

Asparagus and House-made Spinach Tagliatelle. 19

 

Risotto Liguria

Creamy Vialone Nano Rice with Shrimp, Prosciutto

Spring Garlic, Sunchokes and Parmesan. 18

 

Maple Leaf Duck

Wood-fired Duck Breast with Celeriac-Potato Puree,

roasted Asparagus and Pinot Noir-Cherry Glaze. 20

 

New York Steak

Wood-fired Sterling Silver Beef with Truffled Fries

and Porcini-Cabernet Jus. 25

 

 

Substitutions Welcome

 

 

 

Thursday, March 4^th, 2010