LUNCH

Starters

Mussels – steamed in hard cider with leeks, apples and garlic croutes. $19.50

Oysters on the half shell with aji dulce granité*. $19.50

Salad of autumn greens, toasted hazelnuts and herb vinaigrette. $12.50 (with blue cheese add $3.00)

Grilled eggplant, feta, pomegranate, toasted almonds, mint & yogurt. $16.50

Roasted chili stuffed with squash & quinoa and pepita molé sauce. $18.50

Soup of the day. $8.50

Artisan bread with extra virgin olive oil. $5.00

Charcuterie

$10.00 Each - $40 grand platter

Terrines

Alsatian – duck, pork cherries & hazelnuts
Pasztet – chicken, liver, bacon, & almonds

Moussette

Brandied duck liver moussette with port wine aspic

Salami & Sausages

Salami, mortadelle & smoked mountain style saucisson

Cheeses

Select domestic and imported cow, goat or sheep cheese with accompaniments

Main Courses

Casareccia pasta I Fagioli – chilis, greens and shell beans in a garlic and herb broth with grana padano & toasted bread crumbs. $19.50

Kakavia - Greek style fisherman’s stew of mussels, clams, calamari, prawns, and fish in a tomato white wine broth with garlic bread. $25.00

Smoked loin of pork, saucisson de Paris, and braised cabbage with apples & potatoes $23.50
Open faced grass fed beef brisket pastrami, aged Face Rock cheddar and caramelized onions on grilled stout sour rye. $18.50

Roasted chanterelle mushroom, almond & spaghetti squash cakes with an aji chili coulis and wild rice.* $20.50

Grilled grass fed beef burger with a choice of cheddar or blue cheese on a hearth baked bun.* $19.50 (add applewood smoked bacon $3.00)

Sides

Saute of autumn forest mushroom with garlic, shallots and aged balsamic vinegar.* $14.50

Fall vegetable Tian – Squash, eggplant & chilies baked with a garlic crumb crust. $12.50

Ayers Creek Farm heirloom beans simmered with rosemary, chili, garlic and onions. $8.50

Herb roasted fingerling potatoes with a spicy rouille sauce. $8.50