Week
of December 29th, 2008
STARTERS
GOOSE LIVER MOUSSE CROSTINI
black truffles, ruby grapefruit and grilled parsnip salad
CRISPY DUCK CONFIT AND PUNTARELLE
satsuma mandarins, olives and celery root
RICOTTA CHEESE GNOCCHI
dungeness crab, escarole and lemon
AMBROSIA APPLE AND ESCAROLE SALAD
sunchokes, toasted walnuts and cashel blue cheese
SKILLET ROASTED TOTTEN INLET MUSSELS
garlic, sun dried tomatoes, saffron and grilled bread
SALAD OF MIXED SEASONAL GREENS
toasted hazelnuts, balsamic vinaigrette and currants
LEAVES OF ROMAINE
creamy garlic dressing, red onions, capers and grana padano
MANILA CLAM AND GRANA PADANO PIZZA
roasted garlic mascarpone and chile flakes
CREAM OF SUNCHOKE SOUP
duck cracklings and creamed yellowfoot chanterelle toast
AYERS CREEK HEIRLOOM SQUASH AND CHICORY SALAD
dates, soft goat cheese and house made bacon
FRITTO MISTO
fennel, aji dulce peppers and lemons
ENTRÉES
SLOW COOKED STRAWBERRY MOUNTAIN NATURAL BEEF PRIME RIB
roasted fingerling potatoes, sautéed kale, and horseradish crème fraîche
HOLIDAY GOOSE
creamy cardoon gratin, heirloom squash spätzle and wilted escarole
ACORN SQUASH AND LEEK RAVIOLI
mashed celery root, lemon sage brown butter, black truffle oil and gruyère
DRAPER VALLEY FARMS CHICKEN
cinderella pumpkin empanada, caramelized sunchoke purée, grilled wild mushrooms and chicories
GRILLED PACIFIC TOMBO TUNA
sunchokes, kingfisher farms potatoes, grilled torpedo onions and lemon herb relish
MESQUITE ROASTED CATTAIL CREEK LAMB CHOPS
toasted farro, pan roasted root vegetables, slow cooked kale and chimichurri
GLAZED SWEET BRIAR FARMS CHRISTMAS HAM
creamed your kitchen garden brussels sprouts, caramelized apples and ladd hill orchards chestnuts
PAN SEARED OREGON BLACK COD AND VEAL SWEETBREADS
red wine carrot purée, smoky bacon, delicata squash and brussels sprouts