VALENTINE’S WEEKEND MENU

SOUP & SALAD DUCK SOUP A L’OIGNON | rich duck stock, caramelized , brandy, fresh , melted Brie toast topper - $12 LOBSTER BISQUE | creme fraiche, lobster, crispy garnish (gf) - $15 CHÈVRE SALAD | warm chèvre goat cheese, crispy bacon, tomatoes, , croutons, bitter & spring mix, Dijon- vinaigrette - $13 BITTER & BLUE SALAD | arugula, radicchio, shallot, endive, fennel, gorgonzola, pecans, orange marmalade vinaigrette (v, vP, gf) - $12

TO SHARE OYSTERS ROCKEFELLER | 1899 New Orleans recipe of 4 butter baked oysters with spinach, shallots, pernod and parmesan (gf) - $16 THE DATES | Portuguese chorizo stuffed dates wrapped in bacon, caramelized -fennel purée - $9 THE FIGS | Gorgonzola and spiced walnut stuffed figs, honey-butter glaze - $8 BRANDIED CHICKEN LIVER PATÉ | rich and buttery spread, raspberry jam cap, pickled red , toast points - $10 FARISH HOUSE TERRINE | duck and pork country terrine served with house made pickles and toast points - $10 CHEESE & CHARCUTERIE PLATE | Tuscan salami, chorizo, prosciutto, gouda, manchego, humbolt fog, fruits, nuts, pickles and crackers - $22 ROASTED DUCK FAT FINGERLING POTATOES | no explanation necessary (vP, gf) - $10 BRUSSELS SPROUTS | roasted with caramelized onion, bacon, cranberries and walnuts - $12 ROASTED BEETS | pomegranate vinaigrette, fresh AZ orange, and Crow’s Dairy goat’s Quark atop arugula (v) - $11

Le MAC - creamy gouda & sharp cheddar bechemel, lemon zest, parmesan crumble – $13 (v) – add bacon +$2, add shortrib or duck? +$10

ENTRÉE TRUFFLED RICOTTA GNOCCHI | with crab, bathed in lobster butter & duck stock, pecorino - $32 SEARED SCALLOPS | atop beet risotto with parmesan and goat’s cheeses (gf) - $34 VERLASSO SALMON | pan seared, brown butter, spinach and mushroom israeli couscous - $32 LEG OF DUCK CONFIT CASSOULET | Tarbais beans twice baked with sausage and pork shoulder ragout, topped with duckfat breadcrumb crust, crispy duck leg confit and Farish House gravy (df) - $30 PORK BELLY | slow roasted, date and maple truffle glaze, , chives, artichoke-cannelini puré, lemongrass pickled radish salad - $27 ARGENTINIAN RIBEYE | creamy brandy-peppercorn demi reduction, potatoes dauphinois, chili and broccolini (gf) - $42 CHIANTI BRAISED BONELESS SHORT-RIBS | Farish House gravy, balsamic reduction, roast fingerlings-haricots vert-radicchio & rocket - (gf) - $35

EGGPLANT “LASAGNA” | Layered roasted , squashes, artichoke puree, fresh tomato sauce topped w/Crow’s Dairy Quark (v, vP, gf - not pasta) - $21

DESSERT - $9 HONEY CAKE (gf) | TIRAMISU | CHERRY PIE LOVE LETTER BITTERSWEET CHOCOLATE TARTE (gf) | CARAMEL BRIOCHE BREAD PUDDING| BRIE AND BERRIES

v = vegetarian | vP = vegan possible | gf = gluten free | gfP= gluten free Possible *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. +Please inform your server if you have allergies or dietary restrictions prior to ordering.