Lunch Menu: Week of March 2, 2017

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Testukabuto squash soup, crostini, prosciutto

Antipasti

Testukabuto squash soup, crostini, prosciutto 4.0

Farm greens, roasted beets, hazelnuts, balsamic, parmesan 6.0

House bread, marinated kalamata olives & roasted garlic 5.0

Sweet corn and leek sformato, watercress salad 7.0

Honey glazed cipollini onions, herbed buttermilk chevre, toasted baguette 8.0

Country pork terrine, pickled onions, bread 9.0

 

Secondi

Braised oxtail, cabbage and celery root slaw, soft polenta 12

Jerusalem artichoke, parsnip, & leek agnolotti with watercress pesto 10.5

Albacore tuna, orca beans, kale soup with meyer lemon and caper relish 11

Chicken fricassee of green cabbage, garlic, chickpeas, and kumquats 10