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FIRST COURSES
salads
Mixed Lettuces & Radish 11.
Wild Arugula & Parmesan 13.
Baby Romaine & Crispy Anchovy 16.
Endive, Pecan & Goat Cheese 16.
Baby Beet & Gorgonzola 16.
pasta & grains
Cavatelli, Veal Breast, Smoked Bacon &
Housemade Riccotta 24.
Garganelli, Prosciutto,
Lamb’s Quarter & Truffle 16/23.
Dungeness Crab &
Roasted Tomato Risotto 22.
bruschetta
Field Mushroom & Fontina 14.
lunch prix fixe 38.
Hearts of Palm & Pickled Peppers
or
Fennel & Citrus
Loup de Mer, Brandade & Piquillo Pepper
or
Lamb Shoulder, Tuscan Kale & Black Plums
Sorbet Sampler
Blueberry, Coconut, Watermelon
or
Ice Cream Sampler
Fig & Port, Cookies & Cream, Strawberry
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MAIN COURSES
fish & shellfish
Roasted
Alaskan Halibut &
Pickled Mushrooms 34.
Loup de Mer & Fennel 34.
Wild King Salmon & Grain Mustard 34.
Hawaiian Blue Prawns &
Cucumber Vinaigrette 29.
Diver Sea Scallops & Brown Butter 32.
meat
Roasted
Organic Farm Chicken &
Heirloom Beans 28.
Heritage Rack of Pork &
Pickled Radish 38.
Mishima Skirt Steak 34.
Niman Ranch Flatiron 35.
Braised
Beef Short Rib &
Root Vegetables 30.
salads
Yellowfin Tuna, Cucumber, Feta &
Heirloom Tomato 25.
Craft Cobb Salad 21.
Skirt Steak, Blue Cheese &
French Beans 24.
sandwich
Beef Short Rib, Gruyere, Horseradish &
Pickled Onion 16.
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SIDE DISHES
vegetables
Roasted
Sweet Carrots 13.
Tokyo Turnips 12.
Market Cauliflower 12.
Flowering Squash 12.
Sautéed
Shishito Peppers 12.
Green Beans 13.
Sweet Corn 12.
Swiss Chard 12.
Baby Broccoli 12.
Braised
Tuscan Kale 12.
Piquillo Pepper 10.
Spring Onion 12.
chef/owner Tom Colicchio
chef de cuisine Matthew Accarrino
Thursday, September 11, 2008
Private Dining Available
we support local and family farms
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