small plates salads

Seared Foie Gras with Cherries 16- Grilled Steak Salad with Maytag Dressing 9- 16-
hudson valley foie gras seared and finished with washington black cherries house-made maytag blue cheese dressing on a bed of mixed field greens,
in port wine reduction, pistachios, served on toasted multi grain crostini. with grape tomatoes, grilled beef tenderloin, and thin, crispy leeks.
top wine match – d’Oliveiras Terrantez Madeira top wine match – L’Ecole Washington Merlot
Duroc Pork Tacos 16- Tomato Grilled Salmon Salad 9- 16-
locally-raised duroc pork slow-braised with aromatic herbs and chiles, grilled, canadian salmon served on a bed of mixed greens with house-made
served in blue corn tortillas, with black beans, red pepper aioli, napa slaw. tomato vinaigrette, fresh avocado, grape tomatoes and goat cheese.
top wine match – Toad Hollow Rose’ of Pinot Noir top wine match – Luna Pinot Grigio
Polenta with Wild Mushrooms 14- Spinach and Roasted Beet Salad 6- 10-
creamy polenta and cheddar, with wild mushroom pana cotta, finished baby spinach, feta cheese, roasted baby beets, orange supremes, and
with sautéed morel, porcini, cremini, shitake mushrooms, and shallots. toasted walnuts, tossed with our house-made balsamic vinaigrette.
top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley top wine match – Provenance Sauvignon Blanc Napa Valley
Dad’s Mac-N-Cheese 16- Wild Mushroom Salad 8- 14-
fresh, black truffles from oregon, sweet onions, combined with parmesan, blend of roasted wild mushrooms served warm on a bed of mixed field
aged cheddar, and gruyere de comte cheeses, tossed with penne pasta. greens with balsamic dressing, finished with shaved asiago and walnuts.
add grilled diver-caught sea scallops. 14- top wine match – Littorai Cerise Vineyard Pinot Noir
top wine match – Renteria Carneros Chardonnay
Salad 4-O 5-
4-O Roll – Maki Sushi 16- mixed greens and romaine, candied pecans, fresh sliced strawberries,
Inside out maki sushi roll, with unagi, cucumber, red pepper, cilantro, crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
avocado, Hawaiian ahi tuna, spring onion pesto and wasabi tobiko. top wine match – Ciacci Piccolomini Toscana Rosso
top wine match – Dreamy Clouds Unfiltered Sake
may we also suggest adding grilled steak, scallop,
Chesapeake Crab Cakes 14- chicken, salmon, or avocado to any salad.
three maryland blue crab cakes made fresh to order, pan-sautéed in olive
oil, crisp and golden, served with our own traditional rémoulade sauce.
top wine match – Luna Pinot Grigio
Fresh Oysters on the Half Shell 12-
cheese
a half dozen oysters served on ice with house-made cocktail sauce and Chabichou du Poitou 12-
raspberry vinegar mignonette. variety of fresh oyster changes each week. poitou, france. goats milk. small cylinders aged for six weeks, quintessential
top wine match – Duval-Leroy Brut Champagne goat cheese of the loire valley, with a mild straw aroma and rich, sweet taste.
top wine match – Provenance Sauvignon Blanc
Blue Crab Dip 12-
lump blue crab meat in a creamy cheese sauce with green onions, red Crottin de Chavignol 9-
peppers, and light spices. served with grilled seasoned pita flat bread. berry, france. goats milk. this is a younger version of crottin, the classic goat’s milk
top wine match – Lioco Chardonnay cheese from the loire valley, with a creamy palate offset by lemon and mineral tones.
top wine match – Provenance Sauvignon Blanc
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh Saint Marcellin 12-
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives. rhone, france. cows milk. young, creamy soft-ripened sweet cows milk,
top wine match – Lan Crianza Rioja with a silky texture, and slight truffle flavor, like a fantastic brie de meaux.
top wine match – Mas Belles Eaux Syrah
Mediterranean Olives 8-
blend of green, black and country olives from the mediterranean, Tomme de Savoie 9-
house-seasoned with olive oil, fresh herbs and provincial spices. haute-savoie, france. cows milk. semi-soft raw milk cheese with lightly pressed milk
top wine match – Rocca del Principe 08 Fiano Italy from alpine pastures. fruity, nutty, and rustic, with a cave-aged exterior.
top wine match – Rocca del Principe 08 Fiano Italy
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
Pecorino Antico 9-
tuscany, italy. sheeps milk. made only from summer milk, aged for one
top wine match – Provenance Sauvignon Blanc Napa Valley year, aromas of fresh herbs, a creamy, nutty, cheese with a sharp finish.
top wine match – Ciacci Piccolomini Toscana Rosso
Soup Special Daily - Cup 5-
Cypress Grove Humboldt Fog 9-
northern california. goats milk. white semi-soft cheese with white
entrees exterior and a smoky ash layer, mild lemon and creamy stone flavors.
top wine match – Provenance Sauvignon Blanc Napa Valley
Grilled Filet Mignon with Portobello Ragout 34- Appenzeller 8-
center-cut, kansas-raised, with a ragout of portobello mushrooms and appenzell, switzerland. cows milk. classic swiss cheese, aged hard, ivory
romas, served with gorgonzola mashed red potatoes and grilled asparagus. colored with small holes, spicy and tangy with a full-bodied finish.
top wine match – Tor Howell Mt. Cabernet Sauvignon top wine match – Luna Pinot Grigio
Rabbit Moutarde 28- Gruyère de Comté 8-
locally-raised white rabbit slow-braised in white wine with aromatic franche-comté, france. cows milk. aged, hard, ivory-white-colored with
vegetables, served on a bed of spatzle, finished with dijon-cream sauce. small holes, flavors of hazelnuts and fruit, classic alpine cheese from france.
top wine match – Mas Belles Eaux Syrah top wine match – Tor Howell Mt. Cabernet Sauvignon
Shiraz-Braised Lamb Shank 28- Pyrenees Brebis 12-
locally-raised lamb shank, slow-braised in shiraz with moroccan spices, aquitaine, france. sheeps milk. a rare aged six months in the mountains of
on a bed of israeli couscous with roasted butternut squash and spinach.
top wine match – Mas Belles Eaux Syrah basque country, firm and buttery, with notes of sweet grass and hazelnuts.
top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley
Grilled Beef Tenderloin Tips 18- Stilton 8-
kansas-raised beef tenderloin grilled with a ginger-miso glaze, served on a nottinghamshire, england. cows milk. ivory colored interior with
bed of creamy ginger-spring onion risotto, and with grilled asparagus. loads of green-blue veining, full-bodied rich, spicy, and salty flavor.
top wine match – Simi Cabernet Sauvignon top wine match - Taylor Fladgate LBV Port
Sesame-Crusted Seared Ahi Tuna 28- Taleggio 9-
fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed lombardy, italy. cows milk. one of the most refined and sophisticated of
of wasabi mashed potatoes with grilled zucchini and avocado gazpacho. all cheeses, strong earthy aroma, a soft, richly-flavored, slightly salty cheese.
top wine match – Turkey Flat Rosé Barossa top wine match – Ciacci Piccolomini Toscana Rosso
Seared Scallops with Shiitake-Bacon-Cream Broth 26- Manchego 8-
fresh, pan-seared, georges bank scallops with shiitake-bacon-cream broth, la mancha, spain. sheeps milk. aged hard yellow cheese with medium
on a bed of chive and yukon gold potato puree, and sautéed baby spinach. nutty flavors and hints of salt crystals, the traditional cheese of spain.
top wine match – Renteria Carneros Chardonnay top wine match – Lan Crianza Rioja
Mango-Peppercorn Glazed King Salmon 22- Maytag Blue 7-
grilled, fresh canadian salmon glazed with our fresh mango-peppercorn newton iowa. cows milk. family owned since 1941, hand-made, holstein
sauce. served on a bed of mixed field greens, with grilled asparagus. milk, blue cheese, rich and creamy with a mild spicy smooth finish.
top wine match – Benton Lane Pinot Noir top wine match –Justin Obtuse Cabernet Sauvignon Port
Baked Lobster Ravioli 20- Point Reyes Blue 9-
four gigante two color ravioli filled with cold-water lobster, ricotta and northern california. cows milk. farmstead white semi-soft cheese with
cognac mousse, baked in a crabmeat, tomato-cream sauce with parmesan. mild creamy blue veins. rich and wonderful, a west coast classic blue.
top wine match – Luna Pinot Grigio top wine match – Chateau d’Arche Sauternes
Duck with Ginger-Pear Glaze 28-
pan-roasted long island duck breast finished with pear-ginger glaze and Alma Creamery Sharp White Cheddar 6-
spring onions, served on a bed of roasted wild mushroom risotto. alma, kansas. cows milk. sharp, creamy white new york style cheddar
top wine match – Littorai Cerise Vineyard Pinot Noir made locally from kansas cows milk and aged for nine months.
top wine match – Orin Swift Prisoner Zinfandel
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest, Fourme d’Ambert 9-
served with tomato and fennel sauce and grilled gorgonzola polenta cakes. auvergne, france. cows milk. raw milk cheese, cave aged for two months
top wine match – Luna Napa Valley Pinot Grigio to achieve light blue veins, a mild, soft, creamy and complex blue cheese.
top wine match – d’Oliveiras Terrantez Madeira
Penne with Seared Zucchini and Tomatoes 14-
penne pasta tossed with pan seared zucchini, roma tomatoes, kalamata Farmers Gouda 9-
olives, capers, chardonnay, with a touch of red pepper and pine nuts. holland. cows milk. five years old. aged in small wheels, hard, medium-
add pan-seared andouille sausage. 6- orange cheese, rich and sharp with a long, intense, buttery finish.
top wine match – Ciacci Piccolomini Toscana Rosso top wine match – L’Ecole Washington Merlot
Grilled Eggplant and Fresh Mozzarella 14- add fresh fruit, toasted almonds, and quince gelee 9-
grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
top wine match – Luna Pinot Grigio - Four Olives Specialty -
split entrees will be assessed a four dollar charge. The Cheese Board 28-
vegetarian, gluten-free, nut-free and dairy-free menus available. your choice of any four of the above cheeses served with tasting notes
consuming raw or undercooked foods may increase your risk of foodborne illness.