SPRING DINNER MENU
appetizers
ASPARAGUS SOUP
dungeness crab, mascarpone, fines herbs 10.
ICED PACIFIC OYSTERS *
champagne mignonette 18/35.
SEARED FOIE GRAS ON TOAST
huckleberry syrup, orange marmalade 19.
BEEF TARTARE
french breakfast radish, quail egg, salt & vinegar chips 14.
HALIBUT CHEEKS FRITTO MISTO
spring vegetables, lemon, sorrel, basil dressing 15.
salads
ASPARAGUS SALAD
wood sorrel, fried almonds, morel vinaigrette, parmesan 13.
TARDIVA SALAD
la quercia speck, crisp egg, braeburn apples, walnuts, citrus vinaigrette 13.
SPRING LETTUCE
lamb bacon, pistachio, icicle radish, herb goat cheese, rhubarb vinaigrette 12.
fresh pasta & dumplings
SPAGHETTI
wild shrimp, leeks, piment d’ basquaise, basil, bread crumbs 14.
PENNE
asparagus, foraged mushrooms, thyme, parmesan 13.
POTATO GNOCCHI
lamb ragu, rosemary, pecorino toscano 15.
entrées
SAUTEED PETRALE SOLE
asparagus, gold potatoes, salsa verde, miners lettuce 27.
BLACK COD
cauliflower puree, spinach, manila clams, fra’mani soppresatta 28.
GAME HEN
rhubarb & white balsamic glaze, broccoli shoots, bluebird farms farro, rosemary 23.
ROASTED PORK CHOP
creamy polenta, morels, rapini, marsala, sorrel 26.
GRASS FED RIBEYE
grilled little gem lettuce, fingerling potatoes, roasted onion, foie gras butter, sherry sauce 39.
chef dolan’s three course menu
$40
BUTTER LETTUCE
crème fraîche dressing, radish, fennel, chives, pistachios
ROASTED LAMB LEG
spring vegetables, new potatoes, lamb sugo
CHOCOLATE TORTE
buttered popcorn ice cream, peanut caramel, honey roasted peanuts