lunch :: spring 2011

house-made bread
prosciutto, olives, lucero evoo 8

pea soup
meatballs, salsa verde 8

chilled asparagus soup

pistachios, lemon zest 7

smoked duck empanadas hamburger

avocado puree, black beans, jicama 9 american cheese, pickled cucumber, shredded
appetizers

romaine, jalapeno mayo 9

green salad
chives, mint, cilantro, grapeseed oil & vinegar pork sandwich
7 burger, confit, bacon, braised chard, ricotta
cheese, bbq sauce 9
“caesar”
romaine lettuce, baresane olives, parmesan, fried chicken thigh
croutons, tonnato dressing 8 fava bean succotash, parmesan cream 10

ceviche linguine
entrees
`

north atlantic fluke, pine nuts, celery, cilantro calamari, artichokes, olives 12
12
hanger steak frites
crostini salsa verde, mixed greens 14
beef tartare, capers, pickled shallots, arugula 8
trout
morels, fingerlings, shaved asparagus 14

risotto
shrimp, English peas, spinach 10

gnocchi
short ribs, roasted tomato sauce 11

carl thorne-thomsen
chef, proprietor