appetizers

raw and roasted pear salad with pozo tomme sheep's    8-
milk cheese and a walnut vinaigrette

spinach tart with a farm egg    6-

spicy stirfry of chicken gizzards and leeks    6-

smoked halibut-potato cake with a caper-anchovy    7-
vinaigrette

mussel soup with saffron and garlic    7-

salads

mixed green salad with a coarse mustard vinaigrette    4-

spinach salad with a blood orange vinaigrette (for two)    10-

main courses

goose ravioli with swiss chard, goose "pancetta"    18-
ribbons and a winter vegetable essence

game rib duo- braised buffalo short ribs and grilled    18-
wild boar baby back ribs with green onion spoonbread

grilled usda prime rib steak with thyme roasted yukon    23-
gold potatoes

portobello mushrooms-truffled polenta "sandwich" on    16-
winter vegetables

calamari steak with toasted hazelnuts, grapefruit    17-
juice, chipotle, white beans and winter greens

roasted petrale sole with a scallop mousse and    19-
spinach in housemade puff pastry with an oregon
white truffle hollandaise

venison osso bucco with sage gremolada and a wild    19-
rice dumpling