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First Course

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First Course TASTE & SHARE S TO NE FIRE PIZZA ARTISAN CHEESE flights include rustic bread, apples, LOBSTER & SHRIMP POTSTICKERS | 13 PEAR & GORGONZOLA | 15 pears & grapes roasted fresno chilies + spicy lemon sauce comice pears + caramelized onion + basil honey + parmesan CLASSIC | 17 FIG & GORGONZOLA BRU SCHETTA | 9 Maytag Blue Cheese, Newton, Iowa mission figs + gorgonzola + balsamic reduction MARGHERITA | 13 rich + creamy + semi hard + cow’s milk tomato sauce + torn basil + fresh mozzarella FRITTO MISTO | 12 Piave Vecchio, Italy calamari + shrimp + white truffle aioli + spicy marinara SALSICCIA | 14 cow’s milk + nutty + sweet goat + mozzarella + roasted peppers + italian sausage Manchego, Spain CRU HOUSE SAL AD | 9 baby lettuces + tomatoes + pine nuts + warm herb goat ROASTED WILD MUSHROOM | 16 zesty + exuberant sheep’s milk cheese + white balsamic vinaigrette fontina + mozzarella + basil pesto firm + dry ROASTED GOLDEN BEETS | 10 CRÚ STEAK | 16 GREAT AMERICAN | 17 cucumber + fennel + goat cheese + blood orange beef tenderloin + red onion + mixed greens + balsamic Humboldt Fog, Cypress Grove, CA sherry-thyme mustard vinaigrette goat’s milk + creamy + luscious + ribbon of ash through the center GOAT CHEESE BEIGNET | 9 goat cheese + honey + cracked pepper Coupole, Vermont Creamery, VT aged goat’s milk + mild dense center AHI TARTARE | 14 fresh milk taste avocado + cucumber + cilantro + vine ripened tomato BIG PLATES Laura Chenel’s Chevre, Sonoma, CA citrus olive tapenade FILET MIGNON | 27 soft goat’s milk + fresh creamy chevre 6 oz filet of beef + potato-fennel gratin + haricot verts light hint of grass GRILLED CHEESE & TOMATO BASI L SOUP | 11 maytag blue cheese + rosemary chianti sauce taleggio cheese panini + white truffle oil + tomato basil soup CHEF’S PICK | 17 CAST IRON SEARED SEA SCALLOPS | 26 CAPRESE SAL AD | 11 Testun Ciuc, Italy burrata + vine-ripe campari + basil pesto spinach-parmesan risotto + golden tomato marinara aged in barolo wine cask + bold + tangy grapey flavor BAROLO BRAISED SHORT RIBS | 23 CHARCUTERIE BOARD | 16 gorgonzola-sage polenta + wild mushrooms jus Pecorino Brillo, Italy prosciutto + salami + manchego cheese sheep’s milk + aged in chianti foie gras mousse + antipasti + rustic bread PAN ROASTED CHICKEN PICCATA | 19 Cashel Blue, Ireland fingerlings + roasted zucchini + lemon-caper sauce STEAMED PRINCE EDWARD MUSSELS | 13 cow’s milk + semi soft + blue veined mellow blue flavor white wine + parsley + garlic + shallots + lemongrass CEDAR PLANK SCOTTISH SALMON | 23 grape tomato-fennel broth roasted jumbo asparagus + charred lemon SINFUL EXPERIENCE | 17 basil-citrus glaze PAN SEARED CRAB CAKE | 14 Mt Tam, Cowgirl Creamery, CA jumbo blue crab + red pepper rémoulade ALASKAN BLACK COD | 24 organic milk + triple cream + firm haricot verts + fingerlings + baby spinach buttery + earthy white mushroom CHEESE FONDUE | 14 fontina + gruyere + gorgonzola + truffle oil + apples + pears saffron-fennel nage Robiola, Italy hairicot verts + roasted fingerlings + rustic bread cow’s milk + soft ripened + buttery FRESH MARKET SPECIAL | MKT hints of mushroom please ask server for today’s chef feature LAMB LOLLIPOPS | 18 Delice de Jura, France maytag blue + red wine demi + mint + crispy prosciutto reblochon style + earthy tones + rich creamy cow’s milk .
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