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

Burrata w/ Balsam Farms Sun gold Tomatoes, Basil Oil, Toasted Baguette & Maldon Sea Salt
24

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

Balsam Farms Beet & Cucumber Salad w/ Upland Cress, Radishes, Feta & Red Wine Vinaigrette
18


ENTREES

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

Spaghettini w/ Jumbo Lump Crab, Chervil, Crème Fraiche, Toasted Bread Crumbs & Black Caviar
36

Pappardelle w/ Braised Duroc Pork, Cerignola Olives, Pickled Chilies & Parmigiano Reggiano
29

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

Pan Seared Scottish Salmon* w/ Balsam Farms Butternut Squash, Fennel, Beets, Red Quinoa, Heirloom Tomato Vinaigrette & Toasted Pumpkin Seeds
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

Pumpkin Cheesecake w/ Spiced Honey Creme Fraiche & Toasted Pumpkin Seeds

Peanut Butter-Chocolate Pretzel Tart w/ Sea Salt

Local Pear & Cranberry Pie w/

Walnut-Oat Crumble & Whipped Cream

Warm Milk Pail Apple Gallette w/ Orange Mascarpone & Apple Cider Caramel

 

AFTERS

Don Julio 1942 35
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
Fall 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

* * *

Pappardelle w/ Braised Duroc Pork, Cerignola Olives, Pickled Chilies & Parmigiano Reggiano

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/ Balsam Farms Butternut Squash, Fennel, Beets, Red Quinoa, Heirloom Tomato Vinaigrette & Toasted Pumpkin Seeds
($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

Pumpkin Cheesecake w/ Spiced Honey

Creme Fraiche & Toasted Pumpkin Seeds

 Peanut Butter-Chocolate Pretzel Tart w/ Sea Salt

Local Pear & Cranberry Pie w/ Walnut-Oat Crumble & Whipped Cream

Warm Milk Pail Apple Gallette w/ Orange Mascarpone & Apple Cider Caramel

Bella Dolce Gelato

 

Executive Chef Gretchen Menser