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