Week of November 16, 2008
See our Happy Hour menu

Appetizers

Pear Soup
with Point Reyes blue cheese  8

Berkshire Pork Confit Roulade
with caramelized turnip chutney & Rogue Creamery smokey blue cheese  12.

Roasted Chiogga Beets
with hazelnuts, Cypress Grove fromage blanc &
balsamic vinaigrette  11.

Emmer Faro & Apricot Salad
with rosemary walnuts & ginger boysenberry vinaigrette  11.

Mini Grass-Fed Beef Burgers
with cheddar, sweet onion jam, fingerling potatoes & aioli  12.*

Green Salad
baby lettuces with balsamic vinaigrette  7.

Entrees

Duck Confit Pot Pie
with carrots, fennel & apples 22

Pan Seared Black Cod
with delicata squash, lacinato kale & fumé broth  26

Stokesberry Sustainable Farm Roast Chicken
with natural jus & whole roasted garlic 21

Locally Raised Sustainable Beef
please ask your server about today’s selection *

Anderson Valley Grilled Lamb T-Bone
with Belgian endive, roasted squash, parsnips & shallot demi   24.* (please allow 30 minutes) *

Buttercup Squash and Hazelnut Risotto
with sage brown butter & leeks  20.  (half order 12.)

sautéed seasonal greens  3
mash potatoes  3