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APPETIZERS |
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Mixed Chicory Salad with Blood Oranges, Pistachios, and Pomegranate Vinaigrette 8.75 Seared Striped Bass with Crispy Potato and Sauce Gribiche 12.00 Pt. Reyes Blue Cheese Soufflé with Belgian Endive, Walnuts and Star Anise Vinaigrette 9.75 |
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Green Garlic and Potato Soup with Crème Fraîche 8.50 Yummy Roasted Brussels Sprouts with Parmesan and White Truffle Oil 9.00 Country Pork Terrine with Honey–Dijon, Pickled Chard Stems, Pine Nuts and Grilled Bread 11.00 |
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Grilled Hawaiian Ahi with Rice Vermicelli, Fried Brussels Sprouts, Nuóc Mam Vinaigrette and Sunny Side Up Quail Egg 24.00 (+1.00 Prix Fixe) Sautéed Bluenose Sea Bass with Potatoes Sablée, Grilled Chicories and Citrus Braised Shallots 21.00 Roasted Duck Breast with Green Lentils, Sautéed Pea Shoots and Cognac–Dried Cherry Sauce 22.00 Grilled Flat Iron Steak with Horseradish Jus, Scalloped Potatoes, and Roasted Beet–Watercress Salad 25.00 (+2.00 Prix Fixe) Braised Venison Shoulder with Aromatic Cabernet Sauce, Pan Fried Späetzle and Red Cabbage 23.00 Nettle, Parmesan and Leek Savory Bread Pudding with Roasted Garlic Sauce and Arugula Salad 19.00 Red Chard and Maitake Mushroom Stuffed Filo with Cauliflower Puree and Curry Vinaigrette 18.50 Prix Fix Menu Sun.- Thurs.; Hand-Etched Artisan Firefly Jars $24 All Our Meat Comes From Happy, Never Mad, Drug Free Animals;
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