November 10 – 12 2011
Soup
Acorn squash and apple bisque, local olive oil. $6
Appetizer
Mixed fall brassica fritto misto: Cauliflower, brussel sprouts, and broccoli with lemon Aioli and Saba. $8
Pork rillettes, mixed apple chutney, pickled balsamic cherries, rosemary flatbread and arugula. $10
Salad
Local lettuces, shaved brussel sprouts, prosciutto, pecans, Dijon vinaigrette and Pecorino. $9
Burrata, dill pesto, heirloom tomatoes, dandelion greens, blood orange and grilled bread. $10
Entrée
Smoked salt rubbed flatiron, cippolini, duck fat roasted fingerlings, favas, radish and port fig sauce. $21
Vadouvan cauliflower risotto, purple haze carrots, black currants, capers and fried parsnips. $17
Local sea bass, black chickpea ragout, chantrelles, caramelized fennel and Gribiche. $20
Dessert
Blood orange crème brulee, candied orange and Grand Marnier reduction. $7
Pumpkin and crystallized ginger cake, maple custard, pecans and blackberry coulis. $7
Featuring
Lefort Carrots – Bear Creek Ranch chickpeas – Cal Poly Organic Heirloom tomatoes – See Canyon apples – Olea Farms Oil – Range Brothers pig fat – Locally foraged Chantrelles
