ANTIPASTI  |  SALAD  |  SOUP 

 

Le Pain

5

bread service  |  an assortment of house choice

        

                                                  Bar Trio                                                  

                  12                 

enjoy a trio of our house made bar bites.  roasted cashews w/ fresh rosemary, smoked paprika, sea salt & cayenne | peyrassol house olives | giardiniera pickled vegetables

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Peyrassol House Olives

8

picholine, castelvetrano, niçoise olives house marinated in EVOO infused w/ lemon zest, red pepper flakes, thyme & crushed garlic

 

Little Gem Wedge Salad

15

creamy Gorgonzola Dolce dressing layered over little gem lettuce,  crispy pancetta, cherry tomatoes, toasted walnuts & breadcrumbs

 

House Salad

9

crisp romaine hearts, arugula, radicchio, toasted pecans, grainy dijon red wine vinaigrette​

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Baked Peperonata w/ Fromage Blanc  

                                  17                               

locally harvested peppers roasted w/garlic cloves, sweet onions, tomato then baked w/an herbed, breadcrumb crusted Cypress Grove goat cheese medallion.  served w/toasted crostini 

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Autumn Squash Potage

                  12                 

our autumn potage (a classic velvety Northern French style soup) is made w/ roasted kabocha, butternut squash & garnet yams.

warmed w/ farro & baby organic spinach

then finished w/evoo drizzle & fresh Italian parsley

  

 

                                         

​BOARDS

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​Charcuterie & Cheese Board

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an assortment of thinly sliced Levoni charcuterie imported 

from Italy, artisan cheeses, candied spiced pecans, house pickled red onions, & giardiniera

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                                   Paté de Campagne                                  

14

our house made country style pork paté. dijon, house pickles, baguette

                                          

Piadina

17

flat bread from Emilia Romagna, filled w/ traditional Italian ingredients, heated & served on a board   

this week's fillings....

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Piadina con Coppa, Funghi e Rucola

 coppa stagianata from Levoni, thinly sliced cremini mushrooms, arugula & fresh mozzarella * 

 

*can be prepared vegetarian

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DINNER PLATES

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Lasagna Paese

22

paper thin fresh house made lasagna noodles layered w/our slow simmered pork ragú paese, bechamel & parmigiano reggiano

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                       Spaghetti alla Chitarra ai Funghi di Bosco                                25 

fresh whole wheat pasta cut on the “chitarra” tossed in a foraged mushroom sauce made w/sautéed garlic, white wine, homemade stock & a splash of cream.  finished w/a thyme sage butter

& parmigiano reggiano

 

        Pappardelle con Sugo di Stinco d' Agnello      

28

our hand cut pappardelle pasta tossed in slow braised pulled lamb shank ragú, herbed butter & parmigiano reggiano. topped w/toasted bread crumbs

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Boeuf Bourguignon

25

RR Ranch prime Washington beef chuck slow simmered in red wine & homemade stock.  creamy polenta. roasted cremini mushrooms & baby carrots, fresh organic sprouts

 

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CHEF'S SPECIALS​

 

Oven Poached Ling Cod

26

Washington ling cod fillet topped w/ a paprika compound butter then oven poached in a classic fumé broth w/ tomato, fennel & saffron.  served over a bed of baby organic spinach & cannellini beans w/ rouille topped crostini toasts

 

                Braised Duck w | Pomegranate          

         27       

fork tender, bone in braised Moulard duck hindquarter. pomegranate marsala sauce, sautéed rustic organic greens & roasted yam mash

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SWEET FINISHES

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                                                     Pavlova          11                                                                                a crisp meringue pillow topped w/

        soft whipped chantilly cream, assorted berries & raspberry coulis

 

                                 Chocolate Flourless Torte       11                                                        silky dark chocolate torte, fresh raspberry coulis,                                                     soft whipped chantilly cream

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                                       Rustic French Apple Tart     12                           

                 pâte sucrée crust filled w/ an autumn apple filling, 

                           baked w/ a frangipane* cream topping. 

                 served á la mode w/ a scoop of vanilla frozen custard

                                                                                         *contains almonds

                                           

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