Dinner Menu

Dinner

Salads, Small Plates & shareable Apps

Soup of Today our daily creation. (chowder every Friday)

Wild Arugula shaved fennel / honey crisp apple / toasted almonds / green goddess dressing

Little gem lettuce herbed croutons / roasted peppers / onion / tomato / garbanzos / vinaigrette

Chef Snax crispy chicken goodness / sweet Thai chili

Stir fried Wild Gulf Shrimp fermented black bean / scallion ginger / daikon and carrot salad

Crispy Brussel Sprouts farmer’s cheese / pomegranate / garlic / jalapeño-cilantro aioli

Ceviche of the Day our daily creation of fresh seafood / cool ingredients / deep love

Clay Pot Pork Belly butternut squash / shiitake mushrooms / sesame BBQ sauce

Grilled Octopus Nicóise French beans / bacon / Nicóise olives / greens / soft farm egg

 

A la carte veggies

Roasted Heirloom Carrots celery root espuma / shaved pecorino Romano

Roasted Cipollini onions pistachio / balsamic vinegar / herbed Greek yoghurt

Confit Leeks Whipped chevre / Marcona almonds / good olive oil

Steak house sautéed Mushrooms Matre d’hotel butter / toasted baguette

Roasted cauliflower fresh thyme / brown butter / toasted fennel seed / snipped chives

Stone ground white polenta cultivated mushroom sauté / Demi-Glace / shved pecorino

Duck fat crushed potatoes crispy shallot / micro cilantro / good olive oil / Maldon sea salt

Grilled Delta Asparagus “Vichyssoise” sauce / cave aged gouda / roasted cashews

Blistered Shishito peppers Miso aioli / micro cilantro / sichimi togarashi

 

Entrée Plates

Sautéed Muscovy Duck Breast
Braised celery and shallot / prunes / port wine butter sauce

Petaluma Chicken and sage dumplings
Braised chicken / root vegetables / crispy shallot

Grilled Snake River Farms Pork chop
Chili rubbed / Roasted corn relish / Tortilla “perdu”

Twice-Cooked NY Steak
Pizzaiola style / arugula / radish / herbs

Mesquite-Grilled Lamb Chops
Onion confit / roasted beet / crushed garlic potato

7 oz. Grilled USDA choice filet mignon
Cipollini onion / charred Brussels Sprouts / Herb bacon butter

Grilled salmon filet
Molasses cured / pickled shallot / peas and carrots / snow pea tendrils

Pan-Roasted Albacore
ginger ponzu broth / stir fried vegetables / crispy fried garlic / wasabi Furikake

Seared Maine Day Boat Scallops
Pesto risotto / balsamic roasted pearl onion / toasted pine nuts

 

Menu items may or may not contain nuts, raw fish, raw meat, soy products, cilantro, strange animal parts, or stock. Just not all at the same time!
We don’t want to poison you, so please be sure to inform us of any allergies upon ordering, but we ask that you please refrain from any non-lethal menu changes, as to enjoy our dishes in the way they are intended.
A sense of adventure is required.

 

 

 

 

(‘fi niks)

n.
1. (sometimes cap.) a fabulous bird that, after a life of five or six centuries, immolates itself on a pyre and rises from the ashes to begin a new cycle of year: often an emblem of immortality or of reborn idealism or hope.

2. a person or thing that has been restored after suffering calamity or apparent annihilation.

[before 900; Middle English, Old English fenix < Latin phoenīx < Greek phoînīx]