Dinner Menu

Appetizers

• RED AND GOLDEN BEETS WITH GOAT CHEESE MOUSSE AND MESCLUN
  10
• ICEBERG LETTUCE WITH BLUE CHEESE DRESSING AND CRISPY BACON
  12
• BEEF CARPACCIO - ARUGULA, SHAVED PARMESAN & OLIVE VINAIGRETTE
  12
• SMOKED RABBIT SALAD - PEARS, FRIED PARSNIPS, HOUSECURED ARTICHOKES & THYME VINAIGRETTE
  14
• CELERY ROOT RAVIOLI - PANCETTA & PECORINO CREAM
  13
• SLICED PIGS HEAD - RADISHES, FRISÉE GREENS & CHAMPAGNE CHIVE VINAIGRETTE
  12

Soups

• POTATO - HOUSE CURED SALMON
  9
• PUMPKIN - SMOKED DUCK BREAST & MAPLE CINNAMON
  9

Main Courses

• BRAISED BEEF CHEEKS - FARROTTO & ARUGULA
  22
• STEAK FRITES WITH HERB BUTTER
  17
• VEAL CHOP CAULIFLOWER PUREE, ROASTED SHALLOTS, ORGANIC BABY CARROTS & GREEN PEPPERCORN SAUCE
  28
• CALIFORNIA HALIBUT - NUTMEG CRUST, BRAISED BABY FENNEL & LOBSTER BROTH
  24
• WHITEFISH - LENTIL PARSNIP RAGOUT, BABY SPINACH & MICRO GREENS, EXTRA VIRGIN OLIVE OIL
  25
• SHEPHERD'S PIE -MASHED POTATO & MEAT RAGOUT
  21
• MINI MUSHROOM RAVIOLI - FOIE GRAS AND BLACK TRUFFLES
  20
• LOBSTER, SHRIMP & SCALLOP RISOTTO - ENGLISH PEAS, DILL & CHAMPAGNE
  20
• PORK CHEEK AND CARAWAY SAUSAGE - SAUERKRAUT, MASHED POTATO & BEER SAUCE
  19
• PIEDMONTESE BURGER - CARAMELIZED ONIONS, ARUGULA, SWISS CHEESE & SMOKED GOUDA
  16
• CRISPY SONOMA DUCKBREAST - BRAISED RED CABBAGE, FINNISH KARPALO BERRY SAUCE & MARJORAM PRETZEL DUMPLINGS
  27
• PORK LOIN - CREAMED BRUSSLE SPROUTS, BACON, PARSNIPS & GRITS
  25
• LAMB LOIN - RATATOUILLE & CREAMY POLENTA
  28
• DIVER SCALLOPS - PEA PUREE, CRISPY PROSCIUTTO & PUMPKIN SEED OIL
  27

Desserts

• LOLIPOP TRIO : PASSIONFRUIT VANILLA, REDWINE CHOCOLATE, EGGNOG CRANBERRYSAUCE
  8
• MOUSSE AU CHOCOLATE - BAUMKUCHEN
  8
• APPLE CRISP &VANILLA ICECREAM - CINNAMON CARAMEL STREUSEL
  8
• LEMONGRASS CRÈME BRULEE - CHOCOLATE CAGE
  8
• PANNA COTTA TRIO : CHOCOLATE, VANILLA, RASPBERRY
  8
• ROOT BEER FLOAT
  8
• BUCHTELN - MAPLE PECAN ICECREAM & CRÈME ANGLAISE
  8
• SEXY CUPCAKE I STOLE FROM SOMEBODY
  6
• GERMAN CHEESECAKE
  7