haddock

by Chef Eric Jansen

• Dinner

Appetizers

oysters on the half shell with a caribbean mignonette 12

buttermilk fried oysters 13

steamed littlenecks with soffrito 13

pan-seared sea scallops over parmesan fondue 11

confit pork belly with hoisin bbq over white corn polenta 11

rabbit ragu over fresh papperadelle 12

sauteed seasonal mushrooms on toast points 9

seared lamb loin on a rosemary skewer with homemade lavash, tsaziki and mint charmoula 10

rustic caramelized onion and leek tartlet with sheeps milk cheese and duck prosciutto 10

seared foie gras on toasted brioche with strawberry rhubarb compote 15

fleetian mussels in a tomato broth with smoky bacon, cilantro, jalapeno and lime 13

pickled red beet carpaccio and golden beet tartare with truffle honey, hazelnuts and farmer's cheese 10

ptown mussels with fennel, sweet italian sausage and a savory cream broth 14

Salads

house salad with boston bibb, fresh herbs, sweet 100 tomatoes and a balsamic vinaigrette 6

roasted endive and pear salad with sweet gorgonzola dressing 10

nicoise salad with house cured tuna, olives, quail egg, haricot vert and artichoke heart 13

frisee salad with a panko crusted fried duck egg, lardon and mustard vinaigrette 11

Entrees

panko crusted sole with a lemon caper beurre blanc, cauliflower mash and local asparagus 22

grilled organic salmon with romesco sauce, puy lentils and sauteed spinach 24

fresh tuna bolognese over papperadelle house specialty slow simmered sauce finished with mascarpone cheese and lemon confit 23

sauteed wild mushroom and tagliatelle pasta 19

slow roasted pork shoulder with celery root puree and local asparagus 22

pan-roasted haddock with salsa verde, brown butter, whipped salsify and haricot vert 20

rabbit ragu over fresh papperadelle 20

braised organic veal with wild mushroom jus and potato puree 21

bone-in rib eye with truffled chips and sauteed swiss chard 29
with truffle butter 32
with herb butter 31
with bourbon sauce 33

Niman Ranch Burgers

served with house fried chips and a pickle

traditional 9

cheeseburger • gorgonzola, truffle cheese or goat cheddar 11
add caramelized onions 1
add worcestershire aioli 1
add neuske's bacon 2

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Beurre blanc

1. noun A thick sauce of butter, white wine and vinegar.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Carpaccio

1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Compote

1. noun Slow-cooked fruit in syrup.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Frisée

1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frisee

1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.

Gremolata

1. noun Minced parsley, lemon peel and garlic.

Haricot vert

1. noun A green string bean with French attitude.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone

1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Moussaka

1. noun A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.

Niçoise

1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Panko

1. noun Coarse breadcrumbs used in Japanese cooking.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Ragu

1. noun Tomato and meat sauce from Bologna.

Romesco

1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Salsify

1. noun A root vegetable with oyster-flavored flesh.

Tagliatelle

1. noun What they call fettuccine born in northern Italy.

Tartare

1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Timbale

1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.