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First Course

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First Course TASTE & SHARE ST ON E FIRE PIZZA ARTISAN CHEESE flights include rustic bread, apples, LOBSTER & SHRIMP POTSTICKERS | 14 PEAR & GORGONZOLA | 15 pears & grapes roasted fresno chilies + spicy lemon sauce d’anjou pear + caramelized onion + basil honey + parmesan CLASSIC | 1 7 FIG & GORGONZOLA BRUSCHETTA | 1 1 Point Reyes Blue Cheese, CA dried mission figs + gorgonzola + balsamic reduction MARGHERITA | 13 rich + creamy + semi hard + cow’s milk tomato sauce + torn basil + fior di latte FRITTO MISTO | 13 Piave Vecchio, Italy calamari + rock shrimp + sweet peppers CHARCUTERIE | 15 cow’s milk + nutty + sweet lemon aioli + spicy marinara pancetta + prosciutto + salami + italian sausage Manchego, Spain CRU HOUSE SALAD | 10 SALSICCIA | 14 zesty + exuberant sheep’s milk artisan greens + campari tomatoes + cucumbers goat + mozzarella + roasted pepper + italian sausage firm + dry herbed goat cheese + sherry vinaigrette FIG & PROSCIUTTO | 15 BEET CARPAC CIO | 12 fig jam + arugula + fontina GREAT AMERICAN | 17 gold and candy stripe beets Humboldt Fog, Cypress Grove, CA CRÚ STEAK | 16 watermelon + goat cheese + evoo goat’s milk + creamy + luscious + ribbon beef tenderloin + red onion + mixed greens + balsamic f ash through the center GOAT CHEESE BEIGNET | 10 Coupole, Vermont Creamery, VT goat cheese + honey + cracked pepper ------------------- aged goat’s milk + mild dense center * AHI TARTARE | 16 fresh milk taste B IG PLATES avocado + cucumber + cilantro + vine ripened tomato Laura Chenel’s Chevre, Sonoma, CA citrus olive tapenade * FILET MIGNON | 27 soft goat’s milk + fresh creamy chevre 6 oz filet of beef + truffle potato gratin + haricot vert light hint of grass GRILLED CHEESE & TOMATO BAS IL SOUP | 12 point reyes blue cheese + rosemary chianti sauce taleggio cheese panini + white truffle oil + tomato basil soup CAST IRON SEARED SEA SCALLOPS | 28 CHEF’S PICK | 17 CAPRESE SALAD | 12 basmati rice + sweet corn + english peas vine ripened tomato + buffalo mozzarella + basil pesto golden tomato marinara Tea Hive, PA aged in barolo wine cask + bold + tangy CHARCUTERIE BOARD | 17 GRILLED HANGER STEAK | 2 2 grapey flavor prosciutto + salami + manchego cheese heirloom tomatoes + blue cheese vinaigrette Pecorino Brillo, Italy foie gras mousse + antipasti + rustic bread truffle parmesan fries sheep’s milk + aged in chianti STEAMED PRINCE EDWARD MUSSELS | 1 4 CHICKEN SALTIMBOCCA | 20 Cashel Blue, Ireland prosecco + pancetta + campari tomato + basil prosciutto + fontina + basil + haricot vert cow’s milk + semi soft + blue veined mellow blue flavor CRAB & AVOCADO BRUSC HETTA | 1 6 CEDAR PLANK SCOTTISH SALM ON | 23 jumbo blue crab + grilled corn heirloom tomatoes + fennel + arugula campari tomatoes SINFUL EXPERIENCE | 17 WILD ALASKAN HALIBUT PICCATA | 26 Mt Tam, Cowgirl Creamery, CA CHEESE FONDUE | 16 jumbo lump crab + roasted asparagus organic milk + triple cream + firm fontina + black truffle tartufo + apple + pear lemon butter caper sauce buttery + earthy white mushroom herb flatbread + jumbo asparagus FRESH MARKET SPECIAL | MKT Robiola, Italy * LAMB LOLLIPOPS | 18 please ask server for today’s chef feature cow’s milk + soft ripened + buttery point reyes blue + red wine demi + mint + crispy prosciutto hints of mushroom * THESE ITEMS MAY BE S ERVED RAW OR UNDERCO O K E D , O R CONTAIN RAW OR UNDER COOKED INGREDIENTS. Delice de Jura, France THE CONSUMPTION OF RAW OR UNDERCOOKE D EGGS, MEAT, POULTRY, SEAFOOD OR SHELLFISH MAY INCREA SE YOUR RISK reblochon style + earthy tones + rich OF FOOD BORNE ILLNES S. creamy cow’s milk .
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