Sunday Dinner – June 16, 2013


Mixed Organic Baby Lettuces with Honey-roasted Nectarines,
Fried Marcona Almonds and Warm Goat Cheese. 8

Frog Hollow
Roasted Apricots, Blackberries, Macerated Shallots,
Yogurt Vinaigrette, Baby Tatsoi, Arugula and House Granola. 10

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

Chilled Melon and Coconut Milk Soup
with Pickled Ginger and Thai Chili Oil
cup 4.5 Bowl 8


Beelers Bacon, Apricots, Goat Cheese, Jalapenos,
Honey-Herb Cream Sauce and Mozzarella. 15

Herban Garden
Garlic-Herb Sauce, Mozzarella, Pulled Chicken,
Cremini Mushrooms, Fromage Blanc and Fresh Herbs. 16

Brock’s Housemade Peperone, Molinari Salami and
Coppa with Fire-roasted Tomato Sauce and Mozzarella. 15

Split Pizza & Additional Items, Add $1


Pasta Carbonara
Artisan Spaghettone with Beeler’s Pepper Bacon, English Peas, Radicchio, Lemon, Egg and Parmesan. 17

Risotto Verano
Creamy Arborio Rice with Green Onion Viniagrette,
Bloomsdale Spinach and Crispy Tempura Octopus with
Squid Ink Emulsion. 18

Sacto Summertime
Linguini Pasta with Cherry Tomatoes, Roasted Corn,
Fava Beans and topped with a Ricotta Squash Blossom. 15


Black Mission Crostini
House Salami on Toasted Bread with Fresh Fig Mostarda,
Roasted Castelfranco and Danish Blue Cheese. 11

Sichuan Oysters
Spicy Chili-Bean Sauced Fried Pacific Oysters with
Cabbage Slaw, Sesame Seeds and Crispy Rice Noodles. 11

St. Louis Spareribs
Beeler’s Pork Ribs with Fresh Plum Glaze over a
Haricot Vert Salad with Peppers, Carrots and Onions. 12

Veal Sweetbreads
Pan-seared Sweetbreads, Braised Morel Mushrooms,
Asparagus Coulis, Parsnip Chips and Fennel Pollen Salt. 15

Wood-fired Toybox Squash with Basil-Arugula Pesto,
Housemade Bratwurst and Roasted Red Onions. 9


Wood Fired Dorade
Roasted Whole Mediterranean Sea Bream over
Summer Squash, Tomatillo and Cherry Tomato Ragout with
Yuzu Kosho Crème Fraiche. 24

Maple Leaf Duck
Pan-roasted Duck Breast with Rambutan-Red Curry Sauce,
Pineapple Puree, Heirloom Rice and Pickled Daikon. 21

Heluka Pork Chop
Beeler’s Pork Porterhouse Chop with Bing Cherry Relish,
Princess La Ratte Fingerlings and Oven Roasted Broccolini. 22

Wood-Roasted Scallop “Acqua Pazza”
Seared Dayboat Scallops in Aromatic Broth with Wild Prawns, PEI Mussels, Sweet Potatoes, and Toasted Bread with Vadouvan Aioli. 23

Creekstone Bistro Steak
Wood-fired Natural Beef with Garlic Tatsoi, Pickled Shiitakes,
Spiced Sweet Potato Fries and Wasabi Aioli. 24