|
|
Crispy Liberty Farm duck leg
with bacon wrapped fig, arugula, balsamic
|
$11
|
|
|
|
Snake River Farms beef tartare
with Roquefort, mizuna and pickled beets
|
$14
|
|
|
|
Seared Sonoma foie gras
with almonds, corn, wild rice and scallion
|
$18
|
|
|
|
Scrambled duck egg with black
summer truffle and potato bread ‘soldiers’
|
$13
|
|
|
|
Squab with baby carrots, truffle,
squab confit and rice stuffed cabbage
|
$16
|
|
|
|
Crispy veal sweetbreads with bacon,
mustard greens, country gravy and hen egg
|
$17
|
|
|
|
Pork belly with sweet corn,
lacinato kale and semolina gnocchi
|
$17
|
|
|
|
Rotisserie Jidori chicken
with pickled watermelon and green beans
|
$18
|
|
|
|
Painted Hills Coulotte steak with
Billy’s tomatoes and toasted garlic butter
|
$19
|
|
