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Flavors of the Month

 

Olive oil


D e c e m b e r   2 0 0 7

 

T a s t e r s

olive mix 4.00   bread 4.50   anchoiade 5.00

Soup du Jour     7.00

Soup de Poisson     8.00 / 10.00
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S m a l l   P l a t e s

Artisanal cheese plate 12.00

Escargot, garlic pastis butter 10.00

Whole Garlic roasted, olive oil, thyme & chevre 8.00

Salt Cod Brandade with truffle oil & crostini 10.00

Wild mushroom, caramelized onions, gorgonzola cheese tart 9.00

Duck pate, lavender jelly, dijon mustard & crostini 10.00

Roast beets, humboldt fog goat cheese, hazelnuts & arugula 12.00

Garden greens with a basil vinaigrette, bleu cheese & crostini 8.00

Oysters on the half shell with tomato horseradish sorbet 10.00/ 19.00

Mussels steamed in white wine with garlic parsley butter 12.00
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E n t r e e s

Fish Stew
 white wine, tomato, fennel & saffron broth with crostini & aioli 22

Cassoulet
 cannellini beans, lamb, pork, garlic sausage & duck confit 24

Braised Rabbit
 white wine dijon mustard sauce & thyme 26

Leg of Lamb
 grilled with cabernet balsamic reduction 29

Petrale Sole
 olive oil, white wine, capers & almonds 26

Shrimp
 tomato, garlic, red pepper flake & rosemary 26

Eggplant Wellington
 grilled eggplant, red pepper, portabella, fontina cheese, puff pastry 24

Duckling
 blackberry zinfandel sauce the breast boneless & the leg"en confit" 29

Rib Eye Steak
 green peppercorn, bleu cheese, port sauce 34

Gnocchi
 black truffle, wild mushrooms, parmigiano cheese 10/ 16

Nightly Pasta     Bistro Specials

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