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.
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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