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PASSOVER 2013 March 25 - April 2 |
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APPETIZERS |
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Chopped Chicken Livers with Red Onions, Assorted Pickles and Matzo Crackers 11.50 Kale & Arugula Salad with Asparagus, Snap Peas, Almonds and Mint 10.50 Wilted Spinach Salad with Fennel, Capers and Pecorino Fiore Sardo 11.00 Caramelized Baby Carrots with Orange-Thyme Yogurt, Seed Brittle, and Herbs 10.00 |
Shrimp and Sea Scallop Potstickers Grandma Rose’s Matzo Ball Soup with a Big Carrot Chunk 9.50 Harroset, Matzo and Bagelech; |
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Local Halibut with Slow Roasted Spring Onions, Crispy Young Brassicas and Romesco Sauce 26.00 Seared Mt. Lassen Trout with Beurre Blanc, Crispy Tarragon Dumplings and Glazed Asparagus 24.00 Braised Rocky Chicken with Red Mole Sauce, Winter Vegetable Tamal and Guacamole Slaw 21.00 Roasted Lamb Sirloin with Roasted Carrots, Black Olives, Fava Beans & Leaves and Blood Orange 26.00 Brad’s Mom’s Beef Brisket Braised to Succulent Tenderness With Root Vegetable Tzimmes, Chard and Raisins 22.00 Matzo Kugel with Charred Mustard Greens, Spring Onions and Fennel, Caramelized Cauliflower and Meyer Lemon Crème Fraîche 20.00 Pan-Fried Panisse Cake with Grilled Oyster Mushrooms, Fresh Peas and Garlicky Spring Greens 21.00
We may have extra bits available. Please inquire with your server. We Care About Your Bodies and Our World, So All of Our Seafood is Sustainable And All of Our Meat is Hormone and Antibiotic Free. |
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