This menu is for reference only
We re-open the restaurant on
Tuesday, February 21, 2012
Butcher Block 6
selection of house-made pate and rillettes with toast points,
mustards and quince paste

Gnocchi 6
with fresh peas, greens, shaved Parmesan, and chives
Soup: Seafood Corn Souip with saffron, coconut, and oranges
Salad: Mixed Greens with Warm Goat Cheese & Hazelnut Vinaigrette
 

Veal Osso Buco 23
braised veal with polenta,
mirepoix vegetables, and gremolata

Grilled Pork Tenderloin 24
with mashed potatoes, rainbow chard, house-made apricot jam

Sautéed Black Bass with Mussels 23
with risotto, spinach, tomato basil beurre blanc

"Pollo" al Mattone with Lemon and Garlic 22
crispy-skinned red brick chicken
with parsnip puree and fennel-apple salad

Root Vegetable Cassoulet 18
with creamy white beans, wild mushroom
quenelles, and breadcrumbs
 


Crème Brulée 6
creamy custard topped with
a caramelized topping with almond tuile
and Cabrillo-grown strawberries

Blackberry Crumble 6
with vanilla crème fraîche ice cream

Flourless Chocolate Torte 6
with hazelnut ice cream and salted caramel
 
 
Osso Buco
osso
Grilled Pork
pork
Black Bass with Mussels
Crème Brulée