APPETIZERS


Spicy Padron Peppers Stuffed with Eggplant and Chorizo 12.00

Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce 13.50

Grilled Lightly Cured Steelhead Trout Filet with Zesty Brentwood “Creamed” Yellow Corn 13.50


Kale and Lettuces with Roasted Kohlrabi, Fried Capers and Tarragon-Mustard Vinaigrette 11.00

Figs & Grapes with Fresh Ricotta, Parsley, Radicchio and Black Pepper 12.00

Awesome Tomatoes, Avocado, Arugula and Cucumber with Toasty Smokey Nut and Seed Crumble 11.50


ENTREES

BN Ranch Grass Fed Flank Steak with Hunter Sauce, Warm Tomato-Green Bean Salad and German Butterball Potatoes 26.00

Grilled Mahimahi with Fresh Cranberry Beans, Fennel, Garlicky Sauteed Spinach and Early Girl Tomato Broth 25.00

Roasted Delicata Squash, Carrots & Asian Pear with Mustard Greens, Cider Jus and Griddled Risotto Cake 20.00

Braised BN Ranch Lamb with Roasted Golden Beets, Crispy Curly Kale and Little Green Beans 25.00

Braised Lacinato Kale and Fresh Italian Butter Beans with Roasted Dry Farmed Sunchokes and Maitake Mushrooms 22.00

Fried Mary’s Chicken with Mashed Potatoes & Gravy, Spicy Braised Romano Beans and a Damn Fine Buttermilk Biscuit (or gluten free cornbread) 22.00


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.

Prix Fix Menu Sun.- Thurs.;
Any Appetizer, Entrée and Dessert $39 Per Person
Please Tell Your Server When Ordering


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy and Haley Sausner

Monday, September 16, 2014