ENTREES

Monkfish "piccata" and Monterey Bay squid

a la plancha, smoked eggplant puree,

sautéed spinach, roasted torpedo onions

32

Olive oil poached halibut,

herbed asparagus,

hon shimeji mushrooms,

pickled ramp vinaigrette

34

Buttermilk steamed organic chicken breast,

brown buttered sunchokes,

pattypan squash,

zucchini basil coulis

29

Date and mint crusted Colorado rack of lamb,

potato chive puree,

sautée of heirloom carrot,

turnip, lima beans and chick peas

38

Pan roasted hanger steak and

slow cooked horseradish dusted short ribs,

spring onion confit, smoked potato puree

34

Today's Market Entree

Pan roasted wild Pacific cod,

braised summer beans, confit potatoes,

fennel puree