APPETIZERS

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


Shrimp and Sea Scallop Potstickers
with Sesame Soy Dipping Sauce  10.50

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


ENTREES

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.;
Any Appetizer, Entrée and Dessert
$35 Per Person
Please Tell Your Server When Ordering

Hand-Etched Artisan Firefly Jars $24

All Our Meat Comes From Happy, Never Mad, Drug Free Animals;
no Hormones, Antibiotics or Crack Cocaine



chef de cuisine: lucian prellwitz

Wednesday, January 27, 2010