appetizers
escargot in little potatoes and the usual garlic 8-
butter
big rigatoni with olive oil, poached chanterelle 8-
mushrooms and vella dry jack cheese on spinach
drew's chilled dungeness crab creme brulee with 8-
tellicherry black pepper caramel
"yule log" of local cheese and a little salad 7-
sybaris style oyster stew with salsify and 9-
house smoked oysters
salads
mixed green salad with a coarse mustard vinaigrette 5-
romaine with a cranberry vinaigrette (for 2) 12-
main courses
traditional french christmas sausage (boudin blanc) 20-
with oregon truffles and foie gras on truffled
mashed potatoes
grilled usda prime flat iron steak with old school 19-
duchess potatoes
vegetarian michigan style pasty of winter fruits 15-
and vegetables in a rosemary crust
butter roasted sole on cauliflower velvet and 18-
root vegetable hash browns
greek flavors shrimp with spanikopita and a 19-
roasted garlic skordalia
the ham shank with its broth and roasted apple 18-
dumplings
mo's boneless leg of lamb "tournedos" with pakistani 21-
flavors on basmati rice and a fennel-yogurt condiment
gratuity of 18% will be added on to parties of 6 or more
please, no separate checks
thank you for your patronage