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Menu

 

 

 

MENU

(this is a sample menu , as our menu changes seasonally)

STARTERS

* Gravlaks 13

House cured salmon, housemade rye toast, cultured butter, swedish mustard, and radish salad.

French Baguette 6

Served with housemade cultured butter.

Chicken Liver Pâté 13

Housemade rye toast, cornichons & Swedish mustard.

* House Caesar Salad 14

Romaine, radicchio, sourdough croutons, parmigiano reggiano, tossed in a traditional caesar dressing.

Half 8 Full 14 (Add Ling Cod) 13

Cheese Plate 17

A selection of 3 cheeses, served with bread, local honey, dried fruit and nuts.

Mushroom Tarte 12

Shiitake, oyster and button mushrooms, sherry, cream, tarragon and melted leeks baked in puff pastry. Served with green salad and tomato jam.

Hearty Green Salad 16

Mixed greens, tomatoes, pickled red onions, roasted yams, feta cheese, pumpkin seeds, red quinoa, dried cranberries, and balsamic vinaigrette.

( Add Ling Cod) 13

 

 

ENTREES

Tagliatelle Bolognese 26

House-made pasta, Carlton Farms pork, RR Ranch beef, slow cooked in tomato sauce, white wine and a touch of cream & Parmigiano-Reggiano

House-Made Mushroom Cavatelli 25

Wild mushroom pasta, Tuscan kale, Shiitake & oyster mushrooms, dried cranberries

sage brown butter and Parmigiano-Reggiano

Ling Cod & Fall Vegetables 29

Alaskan Ling Cod, Roasted cauliflower, zucchini, tomatoes, Shiitake &

Oyster mushrooms, cauliflower puree & chive oil.

* Steak au Poivre 33

RR Ranch Angus strip-loin, potato gratin, rapini and a brandy cream sauce with Dijon and cracked peppercorn.

Coq Au Vin 28

Mary's Organic Chicken (bone in thigh & drum), braised in red wine, Carlton Farms bacon, mushrooms & pearl onions with lemon-thyme spätzle & arugula.

Prosecco Steamed Mussels 25

Garlic, shallots, tarragon & a touch of cream, served with sourdough baguette