Appetizers

SEASONAL SOUP 4.50
always vegetarian
Jean Louis Blanc de Blanc, NV

DUCK CONFIT STUFFED ONION 7.50
roasted local yellow onion, mizuna lettuce, tarragon vinaigrette
Calera Pinot Noir, 2003

SEARED VEAL SWEETBREADS 8.50
roasted root vegetables, veal stock, Wellspring farm greens
Kendall-Jackson Grand Reserve Chardonnay, 2003

ELLIE’S FARM SQUASH SALAD 6.00
pumpkin seeds, goat cheese, candied walnuts, blood oranges, hearty greens
Domaine Pichot Vouvray, 2004

SCALLOP SEVICHE 7.50
truffles, mizuna puree
Monson Family Estates “Stone Cap” Chardonnay, 2004

SEARED TUNA 9.00
baby bok choy, plum wine vinaigrette, wasabi
Von Hovel Estate Riesling, QbA, 2004