appetizers

warm slab bacon-asparagus tart with old balsamic    8-

sp's fennel and radicchio salad with vella dry jack cheese    7-

chilled white and green asparagus with housemade mayo    7-

grilled boneless pig's feet with a spicy green tomato relish    6-

chilled spring pea soup    6-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine salad in a cumin-chipotle cheddar vinaigrette (for two)    10-

main courses

grilled african pheasant (aka guinea fowl) on soft
polenta and local cepes (porcini mushrooms)    23-

roasted wild chinook salmon with a borage whipped
cream on a warm piccalilli of early summer vegetables    18-

uptown chili- veal and fava bean "chili" with a
grafton cheddar souffle    17-

wl's falafel with grilled flatbread and a parsley salad    15-

grilled usda prime pave steak and exploded twice
baked potatoes with all the fixins    18-

grilled leg of lamb with spanish flavors on a
chick pea-garlic stew    19-

ahi in a kimono on scattered sushi with sugar snap
peas, marinated shiitake muchrooms, omelet and
cherry tomatoes    21-