Professional Documents
Culture Documents
Introduction
S H R IM P & G R IT S 1 1 . 5
FL AS H -FR IE D C AL AMAR I 1 2
B E E F T IP S 1 5
C H E E S E FL IG H T 1 6 . 5 0
S a l a d s
B L ACK HAWK S AL AD F UL L 1 3 | HAL F 8
C AE S AR S AL AD F UL L 9 | HAL F 6
M a i n
P R E S IDE N T IAL P OR K CH OP 2 9
THE SHEPHERD 28
B E E F M E DAL L ION S 3 4 . 5
S IN G L E BAR R E L S AL M ON 2 8. 5
Z UCCA T UCCA 1 9 . 5
VE G E TAR I AN S OBA 1 6 . 9 5
Our chef would be happy to accomodate any special requests due to food allergies or vegetarian needs.
*A six dollar share plate fee will be added to all split entrees *$22 Corking Fee
*CUSTOMER ADVISORY: Eating raw or under-cooked meat, eggs or seafood poses health risks to everyone but, especially to the elderly, young children under age 4, pregnant women
and other highly susceptible individuals with a compromised immune system. Thorough cooking of such animal foods reduces the risk of illness
F E A T U R E S
I n t r o d u c t i o n
S T E AM E D R ICE DUM P L IN G S 9 . 5 0
HAZ E L N U T E S C ARG O T 1 1 . 5
Pan seared sweetbread with endive, exotic mushrooms and a lemon prosciutto herb sauce
S a l a d
B IT T E R S WE E T S AL AD
HAL F 8 . 5 | F UL L 1 1 . 5
Endive, radicchio and swiss chard mix with pickled red onion and radish, scallion, sun dried tomato
and caper berries. Tossed in a currant tawny port emulsion
S o u p
RO O T S AN D FRUI T S 7
Red curried butternut squash with Brussels sprouts and flame roasted apples
M a i n s
FAL L FIL E T 3 4 . 5
Grilled filet of beef with roasted root vegetable, warm onion and rosemary
bread pudding topped with a pistachio marshmallow sauce
HARVE S T S H ORT R IB 3 2 . 5
Beef Short Rib with orange chocolate pan sauce, creamy Manchego polenta and olive tapenade
C H IC K E N JAM B OR E E 2 2
Roasted chicken thigh with cranberry walnut risotto, pumpkin crme and fried sage
S E AF O OD F UM E T 2 7
Fish fumet, mussel, prawn, market fish, saffron threads and autumn vegetable
L AN D AN D S E A R AVIOL I 2 5 . 5
Tenderloin of beef and lobster mousse stuffed ravioli made fresh in house on a
charred cauliflower, with pickled swiss chard steams and pink peppercorn bourbon cream sauce
T H E BU T C H E R S CU T 2 9
Grilled hanger steak with orange bitters, sticky sweet potatoes, goat cheese,
roasted garlic, thyme and pomegranate drizzle
Our chef would be happy to accomodate any special requests due to food allergies or vegetarian needs.
*A six dollar share plate fee will be added to all split entrees *$22 Corking Fee
*CUSTOMER ADVISORY: Eating raw or under-cooked meat, eggs or seafood poses health risks to everyone but, especially to the elderly, young children under age 4, pregnant women
and other highly susceptible individuals with a compromised immune system. Thorough cooking of such animal foods reduces the risk of illness