Pre-opening menu:

Starters

Frisee drunken pecorino, sherry vinegar and marcona almonds.
Peasant Salad chicories, house cured pancetta and walnuts.
Escarole hearts with anchovy, lemon and parnesan
Shaved Fennel blood oranges and oil cured olives
Frito of the Day fresh sardines with aoli
Crostone braised monterey bay squid with red wine and parsley
Mussels finished with chili vinegar and fennel pollen
Beets chiogga beets with salsa verde and celery heart
Ken's Bread sweet cream butter or new press olive oil
Soup celery root and apple

From the stove (our wood fired hearth will be open soon)

Flounder california with olive oil braised artichokes
Tuna yellowfin seared with flageolent beans and green olives
Duck leg braised with balsamic and figs
Pork roast with fennel, chili flake and garlic
Lamb chop milanese with sunchokes and fennel

Sides fresh milled polenta or braised chiogga beet greens

I had the fennel, lamb and beet greens, awesome.
- steve 2-04-2004 6:51 am [add a comment]

Dinner menu:

Starters

Oak Leaf Lettuce dunken pecorino, sherry vinegar and marcona almonds
Peasnet Salad chicories, house cured pancetta snd walnuts
Butter Lettuces meyer lemon cream and parmesan
Shaved Fennel blood oranges and new pressed sicilian olive oil
Celery Root slowly braised with anchovy, lemon and garlic
Fritto of the Day fresh sardines with aloli
Crostone monterey bay squid with garlic and parsley
Mussles finished with chili vinegar and fennel pollen
Mackeral cured ien saor with preserved lemon and oil cured olives
Ken's Bread sweet cream butter or new press olive oil
Soup of the day

Pasta

Egg Tagliatelle black trumpet mushrooms and leeks
Risotto "alla pilotta"
Duck spelt noodles with braised duck
Ricotta Gnocchi local spiniich and new oil
Pork semolina extruded pasta with braised carlton pork
Tagliarini local Dungeness crab, garlic and chili

From Our Stove

Bass california white bass with green olives and fennel
Tuna big eye tuna seared dwith a porcini daube sauce
Squab roasted squab with little onions, dried figs and balsamic
Pork scallopine of carlton pork with proscuitto and sage
Rabbit braised with leeks, white wine and thyme
Lamb roast stuffed lamb shoulder with cavalo nero and rosemary

Sides local potatoes, stewed leeks or savoy spinach
- steve 2-04-2004 7:35 am [add a comment]

Wine List

(by glass or bottle)

every week we will be adding one white and one red bottle.

White

friuli scarbolo tocai friulano 2001
toscana panizzi vernaccia 2002
alto adige gries moscatto giallo 2001
willamete ponzi arneis 2002
alto adige santa magdalena sauv blanc 2002
friuli bressan bianco, grigio sauv 2001

Red

alto adige cantina bolzano lagrein 2000
salice salentino vecchia orre negroamaro nv
sicilia morgante nero d'avola 2002
friuli di leonardo cab, merlot 2001
chianti classico massanera sangiovese 2001
barbaresco ca'del baio nebiollo 2000

next week:

veneto inama soave
willamette abacella dolcetto

Sparkling

prosecco veneto nino franco nv
blanc de blanc ferrari 1998

After Dinner

moscato d'asti piedmont pierro gatti
vin santo toscana selviapianni
- steve 2-04-2004 7:48 am [add a comment]