2015_THR_Filet

our DINNER MENU…

-to start-

A TASTE OF LODI       9.
3 Local EVOO, Castelvetrano Olives, Green & Black Tapenade

POKE TACOS      16.
Sweet Onion, Avocado, Wakame, Marinated Cucumber, Fried Wonton

ARTICHOKE & SPINACH FLATBREAD       17.
Garlic Cream, Spinach, Marinated Artichoke, Mozzarella, Parmesan

DUNGENESS CRAB CAKES       19.
Meyer Lemon Aioli, Citrus Salad, Apple Vinaigrette

FOIE GRAS TORCHON       22.
Brioche, Blood Orange, Orange Pistachio Crumble

-soup and salad-

SEASONAL SOUP OF THE DAY   10.

TANGERINE & ARUGULA       17.
Slivered Almond, Fennel, Laura Chenel Goat Cheese, Tangerine Vinaigrette

BABY GEM     14.
Green Goddess, Avocado, Radish, Poached Egg

ORGANIC BEET     12.
Goat Cheese Panna Cotta, Orange Segments, Orange Vinaigrette

PEAR & ENDIVE       14.
Belgian Endive, Bartlett Pear, Candied Pecan, Point Reyes Blue Cheese, Pear Vinaigrette

CAESAR       15.
Whole Leaf Romaine, Focaccia Croutons, Boquerones

-mains-

ROASTED MARY’S CHICKEN       25.
Heirloom Carrots, Yukon Gold Mashed Potatoe, Brown Sauce Supreme

GRIMAUD FARMS MUSCOVY DUCK BREAST      37.
Wild Rice, Fennel, Citrus Marmalade

NIMAN RANCH PORK TENDERLOIN   45.
Pancetta Wrapped, Sweet Potato Gnocchi, Braised Baby Savoy, Apple Gel

COLORADO RACK of LAMB       43.
Freekeh, Eggplant, Kumquat & Meyer Lemon Relish

SEARED RARE HAWAIIAN AHI        42.
Shiitake & Edamame Risotto,Kabayaki

SEARED KING SALMON       40.
Hazelnut Chimichurri, Community Grain “Fiesta” Yellow Polenta Cake

GRILLED PRIME NY STEAK PAVÉ        45.
Smashed Marble Potato, Brandy Cream Sauce, Brussel Sprouts, Crispy Bacon

 

Winter 2016

 

Share This