menu for november starts on tuesday, november 1st

appetizers

Warm stuffed sushi rice puck with dungeness crab,    9-
chile-ginger sauce and wasabi cream

Gratin of sublimity cheese, caramelized onions and    7-
japanese pumpkin

Smoked halibut terrine with a mushroom salad    7-

A little jambalaya with chicken and sausage    6-

Sybaris style clam chowder    7-

salads

Mixed green salad with a coarse mustard vinaigrette    4-

Spinach salad with a hummus vinaigrette (for two)    10-

main courses

Venison mixed grill- a chop, housemade sausage and    21-
a skewer with a coarse mustard-cider vinegar sauce
and roasted root vegetables

Duck, duck, goose cassoulet- a casserole of white    18-
beans with a duck sausage and confit of duck and goose

Vegetarian wild mushroom pot pie with root vegetables    16-

dungeness crab "burrito"- a tortilla crepe with corn,    20-
mascarpone, red beans and wild rice on a grilled chile cream

Grilled USDA prime pave steak with duckfat hash browns    18-

Sybaris coq au vin- sauteed semi boneless young    19-
chicken with wild mushrooms, housemade pancetta,
red wine and egg noodles

Grilled sturgeon with fried capers and anchovies on    19-
a hot broccoli slaw