D i n n e r

Head chef Gretchen Menser’s worldly sensibilities elevate once traditional dishes to a higher standard of satisfaction. Menu pleasers, for which preparation changes seasonally, such as the cazuela-roasted tilefish, the orecchiette, and slow-braised pork osso buco, tantalize first-timers and regulars alike. Each bite of the same plate has its own distinctness: a hint of citrus, a subtle spice, or an unexpected, yet delightful texture. 

 
 
 

STARTERS

Crispy Calamari w/ Siracha – Lime Aioli
15

Artisanal Baby Greens w/ Bartlett Pears, Manchego Cheese,
Pumpkin Seeds & Sherry Vinaigrette
14

"The Wedge”
Heart of Iceberg w/ Bacon, Red Onion, Tomatoes, Cucumber & Blue Cheese Vinaigrette
14

 Asparagus, Balsam Farm Easter Egg Radish, Heirloom Tomato, Pea Greens & Yuzu Vinaigrette
17

Green Garbanzo & Jalapeno-Lime Hummus
w/ Grilled Flatbread & Marinated Olives
15

Grilled Head On Prawn w/ Upland Cress, Red Onion, Radish
& Tuscan Toast
19

PE I Mussels w/ Shallots, & Cilantro in a Coconut Habañero Broth w/Chimichurri Crostini
18

Salmon Tartare** w/ Scallion, Lime, Jalapeño & Potato Gaufrette
17

Chicken Liver Pate w/ Pickled Beets & Rye Toast Points
14

Watermelon Salad w/ Greek Feta, Toasted Almonds, Baby Watercress, Cucumber & Oregano Vinaigrette
18

ENTREES

Roasted Natural Chicken Breast w/ Sautéed Haricot Verts, Potato Purée & Truffle-Thyme Jus
30

Spaghettini w/ Black Summer Truffles, Stracciatella & Pecorino
36

Orecchiette w/ Hot & Sweet Sausage, Broccoli Rabe, White Beans, Crushed Red Pepper & Pecorino
29

 Black Bean Falafel w/Jicama, Red Onion, Romaine, Warm Pita,
Habañero Vinaigrette & Coconut Sauce
26

Pan Seared Scottish Salmon w/ Chilled Israeli Cous-Cous, Cucumber, Heirloom Tomatoes, Red Onion, Niscoise Olives, Preserved Lemon &  Curried Yogurt Sauce
32

Cazuela Roasted Local Tilefish w/ Maitake, Enoki & Shiitake Mushrooms, Bok Choy, Rice Noodles, Lemongrass Dashi & Bean Sprout - Thai Basil Salad
36

Grilled Duroc Pork Chop w/ Buttermilk Cornbread, Fried Brussels Sprouts, Bacon Jam & Guajillo Salsa
36

Grilled Hanger Steak w/ Arugula Salad, Pommes Frites & Sauce Verts
34

Fresno Burger w/ Pineland Farms All Natural Beef, Lettuce, Tomato, Red Onion & Pommes Frites
20

 

 

DESSERT  $12

Lime Curd w/ Blackberry Compote & Coconut-Lime Cookie

 S'mores Tart Chocolate Ganache, Toasted Marshmallow & House Made Graham Cracker Crust

The Helenita
Lemon Lavender Chiffon Cupcake w/ Lemon Cream Cheese Frosting

Coconut & Espresso Flan w/ Toasted Coconut

Brown Butter Peach Cake w/ Honey Crème Fraîche & Chocolate Pistachio Bark

 

AFTERS

Don Julio 194235
Remy Martin VSOP   15
Couvoisier VS   15
Delamain Pale & Dry 16
Hine Rare VSOP18
Larressingle Armangnac VSOP14
Tariquet Bas-Armagnac XO18
Morice Calvados   14
Busnel Fine Calvados   14
Nonino Grappa Riserva   16
Banfi Grappa15
Nonino Amaro   15
Casa de Ste. Eufemia Ruby Porto   14
Presidential LBV 2007 14
Ramos Pinto20 yr Tawny   16


 

PRIX FIXE
SUMMER 2017

Appetizer & Entrée $30
add Dessert +$5. (Three Courses $35)
Available nightly until 6:30 pm at the bar and in the dining room for parties of 8 or less
NOT OFFERED HOLIDAY WEEKENDS, NO SUBSTITUTIONS

Soup of the Day

 "The Wedge”
Heart of Iceberg w/ Bacon, Red Onion, Tomatoes, Cucumber & Blue Cheese Vinaigrette

Green Garbanzo & Jalapeno-Lime Hummus w/
Grilled Flatbread & Marinated Olives

Chicken Liver Pate w/ Pickled Beets & Rye Toast Points

* * *

Orecchiette w/ Hot & Sweet Sausage, Broccoli Rabe, White Beans, Crushed Red Pepper & Pecorino

Chicken Milanese w/ Arugula & Goat Cheese Salad &
Slow Roasted Tomato Sauce

PE I Mussels w/ Shallots, & Cilantro in a Coconut Habañero Broth
w/Chimichurri Crostini

Fresno Burger w/ Lettuce, Tomato, Red Onion & Pommes Frites

Pan Seared Scottish Salmon* w/ Chilled Israeli Cous-Cous, Cucumber, Heirloom Tomatoes, Red Onion, Niscoise Olives,
Preserved Lemon & Curried Yogurt Sauce
 ($3. Suppl. Chg.)

Grilled Duroc Pork Chop w/ Buttermilk Cornbread, Fried Brussels Sprouts, Bacon Jam & Guajillo Salsa
($8. Suppl. Chg.)

Grilled Hanger Steak w/ Pommes Frites & Sauce Verts
($7. Suppl. Chg.)

* * *

Lime Curd w/Blackberry Compote & Coconut-Lime Cookie

 

 S'mores Tart
Chocolate Ganache, Toasted Marshmallow & House Made Graham Cracker Crust

 

The Helenita
Lemon Lavender Chiffon Cupcake w/ Lemon Cream Cheese Frosting

 

Coconut & Espresso Flan w/ Toasted Coconut

 

Brown Butter Peach Cake w/
Honey Crème Fraîche & Chocolate Pistachio Bark

 

 

Executive Chef Gretchen Menser