Scallops2.jpg

Plates

DINNER


 

FOR THE TABLE

—  Bacon Wrapped Dates  —
pomegranate molasses, goat cheese crema
10

—  Gruyere Fondue  —
pancetta, soft bread
9

—  "Everything" White Bean Dip  —
toasted pita
7

—  Candied Pecans —
7

—  Pritchard Pickles —
4

—  Truffle Fries —
housemade aioli
7

—  Ham Arancini —
pea shoot pesto
7

—  Marinated Olives —
7

 

SMALL PLATES

—  Meatballs —
walnut romesco
9

—  Cacio e Pepe —
7

—  Brussels  —
spanish chorizo
9

—  Charred Cauliflower  —
red chile flake
7

—  Chinese Kale —
grana padano, fresno chiles
7

—  Crispy Fingerlings  —
raclette, house pickle
7

CHARCUTERIE

—  Pheasant Pate  —
cherry compote

—  Sopressata —
pritchard pickle

—  Prosciutto —
fig caramel

—  Genoa Salame  —
whole grain mustard

 

BIG PLATES

—  Skirt Steak  —
chimichurri, fingerlings with raclette cheese
18

—  Basted Scallops  —
blistered tomato vinaigrette, charred cauliflower
22

—  Mussels and Pork Belly —
chorizo-tomato broth, charred bread
16

—  Fried Chicken Thighs —
Brussels sprouts with Spanish chorizo
14

—  Bistro Burger —
half pound burger on a brioche bun with English cheddar, bacon tomato jam, Prichard pickles, truffle fries
12

—  Chicken Breast —
orange, Spanish chorizo, cacio e pepe
16

—  Short Rib Pasta —
braised short rib ragout tossed with pappardelle pasta
16

—  Beet Risotto —
nasturtium pesto, Pecorino Romano cheese, crispy chickpeas
14

CHEESE

—  Gorgonzola —
rosemary walnuts

—  Lovera's Goat —
dried apricot

—  Ewephoria —
strawberry jam

—  English Cheddar  —
fig caramel

 

SALADS

—  Sapphire Salad  —
little gem lettuce, cucumber, walnut, ricotta salata, and citrus poppy vinaigrette
4|8

—  Arugula Salad  —
red wine vinaigrette dressing
4|8

—  Cup of Soup  —
(seasonal) 
4

 

DESSERT

—  Dark Chocolate Pot de Crème —
passionfruit, cocoa nib
6

—  Housemade Doughnuts —
salted caramel ganache
5