subtle comforts

culinary flair

small plates
FIRST CRAVINGS soup of the day 7

LUNCH
MEAT & POULTRY

duck confit 19

sherried onion soup 7

with melting gruyere

sauted potatoes, mushrooms + bacon, truffle oil, balsamic port reduction

the garden salad 7

Sommelier Tip: Go with something spicy & robust from the south of France or even American Syrah

mesclun with radishes, tomatoes, cucumbers, mint, croutons, citrus vinaigrette

all-natural chicken 18 petit filet mignon 28

oven roasted breast stuffed with goat cheese + spinach, mashed potatoes, pan gravy with cheese-prosciutto stuffed baked potato, whiskey-penja peppercorn sauce

the wedge 8

iceberg, bacon, candied pecan, blue cheese ranch, blue crumble

crab + avocado 12 fried calamari 9

with lime, cilantro, olive oil emulsion lightly breaded with cajun spices, citrus aioli

grilled salmon steak 19

FISH & SHELLFISH

with broccoli pesto, spaghetti squash, virgin vinaigrette

red snapper 22 organic quinoa with asparagus, bell pepper relish, tomato vinaigrette crab cake 22
jumbo lump crab meat, green tomato puree, fennel slaw SANDWICHES

wild mushrooms ravioli 10

with roasted butternut squash, porcini cream sauce

SALADS thai chicken salad 15 with boston lettuce, snow peas, soy beans, peppers, thai dressing

chicken panini 10

with mozzarella, shiitake, carrot, ginger, sprouts, fries

grilled cheese + tomato soup 10 tuna burger 15

ham, gruyere, bacon, onions, tomato + creamy tomato soup tamarind glazed, shiitake, cilantro, red cabbage, lotus chips, house sesame bun

Sommelier Tip: Try a white thats spicy, floral & aromatic like Riesling, Pinot Gris or Viognier

chicken paillard 15

with mesclun, shoe-string potatoes, lime garlic tomato vinaigrette

bacon cheeseburger 15

classic albacore tuna nioise salad 17 steak salad 17

gourmet lunch
3 course $20 per person
1ST course 2ND course

cheddar, bacon, lettuce, tomato, pickles, house sesame bun, fries

with olive oil preserved albacore tuna + basil pesto grilled + sliced filet, romaine, pickled onions, olives, feta, red wine vinaigrette

goat cheese cake arugula + fennel salad, cranberry dressing tomato mozzarella tart harissa sauce, pesto coq au vin thigh stuffed with bacon, braised drumstick, petit filet sous-vide seared, port demi-glace,
potato gratin, brussels sprouts 3RD course mushroom duxelle drumette

est

2011

18% service fee added to parties of 8 or more

please note: consuming raw or undercooked meats, poultry, seafood, shellsh or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

pecan pie vanilla chantilly, maple syrup apple pie parfait warm apple compote, vanilla ice cream,
pie crust crumble