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
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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