Sunday, August 29th, 2010
Corsican Gazpacho Crudo 7
Wild Leek & Broccoli Bisque 7
Grilled Fresh Mountain Porcini Mushrooms with garlic, lemon, white wine & butter 11
Pasture Raised Chicken Liver Mousse Crostini with mustard & capers 9
Pan Roasted Dixon Valley Shisito Peppers with garlic & sea salt 9
Grilled Proscuitto Wrapped Peaches with basil almond pesto & honeyed gorgonzola creme 11
Grilled Romero Farm's Japanese Eggplant with roasted pepper aioli & basil pesto 10
Wild Mushroom Risotto Stuffed Sweet Dixon Valley Pepper with mountain fresh porcini mushrooms, tomatoes, summer onions & parmigiano 12
Baked Torchietti Casserole with embudo eggplant, chicken, parmigiano, mozzarella, zucchini, tomatoes & besciamella 11
Fusilli Avellinesi with ragu of duck 'oysters', slow roast brisket, mushrooms & parmigiano 19
Embudo Eggplant Parmigiano with fresh tomatoes, peppers, roasted garlic, fresh mozzarella & spaghetti aglio olio 18
House Made Pappardelle with mountain porcinis, chanterelles, wild broccoli, basil-almond pesto & ricotta fresca 21
Seafood Cannelloni with halibut, crab, calamari & bechamel 19
Lasagna Marinara with bechamel, fresh mozzarella, parmigiano reggiano, basil & hothouse tomatoes accompanied by dixon valley ratatouille 17
Grilled Duck Breast with dixon valley baby fingerling mashed potatoes, braised turnips & porcini-chanterelle mushroom sauce 19
Dessert Special
House Made Plum Gelato 6
House Made Vanilla Bean Gelato 6
House Made Peach Gelato 6