The Menu
We are offering table service by reservation Tuesday thru Saturday night. Guests sitting at the bar have an option of ordering the full four course offering or A la carte.
Four Course Dinner $65
Add wine pairing for $30
Appetizers
Yellow Curry Soup | Fingerling potatoes, pickled carrot, roasted oyster mushroom & spinach puree (VG) (GF)
Glazed Pork Belly | Jasmine rice, pickled green onion & sesame aioli (GF) (DF)
Cream of Asparagus | Crab, bacon, Gerbino olive oil & pickled asparagus (GF)
Meatball | House meatball served with red sauce, chive & shaved parmesan (GF)
Salad
Warm Salad | Broccolini, pickled shallot, sliced olives & slivered almonds (GF) (V)
German Potato | Red potato, caper, pickled mustard seed, parsley & thyme aioli (DF) (GF) (V)
Entrees
Ragu | Venison rags served over pappardelle, sun-dried tomato & shaved parmesan
Bistro Steak | Filet mignon served with potatoes provencal gratin, crispy carrot sponge & peppercorn demi-glace (GF)
Scallop | Seared scallops served with leek & mushroom risotto with parsley oil
Yellow Lentil Dal | Roasted sweet potato & cauliflower served with coconut rice (GF) (VG)
Dessert
Lemon Tart | Rosemary shortbread filled with lemon curd, served with Pasubio blueberry sauce & torched rosemary meringue (V)
Oat Pudding | Infused oak milk topped with molasses barley crumble & pomegranate sauce (VG)
Ice Cream | Dark chocolate & blood orange with basil & orange crumble with blood orange sauce (GF) (V)
02-03-23