matt’s in the market

manila clams*
house made chorizo, herbs, cava, lemon, croutons, olive oil
$ 14

meat board*
duck confit-foie gras pate, selected cured meats, saffron mustard, date-pine nut salami
$ 15

seared foie gras* & torchon

bing cherry banyuls gastrique, pineau francois reduction, toasted brioche, pistachio
$ 15

cheese plate
five selections with honeyed pine nuts and seasonal fruit compote
$ 15

piquillo rellenos
salt cod, potato, olive oil, piquillo peppers, chimichurri
$ 13

grilled octopus
fingerling potatoes, charmoula, lemon
$ 13

ahi tuna tartare

shallots, capers, castelvetrano-basil pesto
$ 15

* * *

simple green salad

toasted pumpkin seeds, bleu cheese, roasted garlic dressing
$ 8

butter lettuce salad

cabrales bleu cheese, crisp jamon serrano, pedro ximenez vinaigrette
$ 12

fennel salad
tarragon, seasonal greens, tagiassca olives, ricotta salata, caramelized tomato vinaigrette
$ 10
 roasted asparagus
chestnut honey, queixo tetilla, marcona almonds
$ 13

* * *

seared sea scallops*

potato-fennel-leek hash, piquillo pepper-jamon serrano vinaigrette
$ 28

leg of duck confit

sweet onion puree, sautéed pea vines, preserved citrus vinaigrette
$ 25

painted hills new york strip steak*

honeyed pine nut-currant farrotto, dwarf peach truffle butter
$ 33

grilled rack of lamb*

fig compote, watercress-walla walla sweet onion salad, yukon gold potatoes
$ 38

wild salmon*
cannellini runner beans, pea vines, bing cherry-caper berry vinaigrette
market price

alaskan halibut*
spanish chorizo-garbanzo bean salad, romesco sauce
market price

*the health department says, “raw or undercooked meats & seafood can be dangerous”
we will add 20% gratuity to parties of 5 or more–no separate checks - we accept V/MC & money
no checks please - only 2 forms of payment per table