VERDIGRIS

Updated April 18, 2017
Subject to change        

First

Tomato Soup Basil, Feta, Rye Croutons…..8

Poached Shrimp Roasted Pepper Relish, Avocado, Cilantro, Radishes….13

Parsley Risotto Early Morel Mushrooms, Goat Cheese, Red Wine Gastrique….15

White Bean Cassoulet 60 Minute Egg, Smithfield Ham, Persillade…..12

Smoked Pork Rillettes Crostini, Pickled Vegetables, Whole Grain Mustard…..10

Asparagus Salad Radish Sprouts, Croutons, Black Truffle Mornay….13

 

Second

Two Way California Duck Green & Yellow Wax Beans, Roasted Cherry Tomatoes, Brandy Jus...29

Sherry Braised Pork Cheeks Heirloom Potatoes, Collard Greens, Pecan-Bacon Gremolata…..24

Slow Cooked Alaskan Halibut Israeli Couscous, Fennel, Carrot-Cumin Vinaigrette….34

Roasted Leg of Lamb  Beluga Lentils, Wild Spring Onions, Mint…..26

Potato Gnocchi Local Mushrooms, Braised Leeks, Oven Dried Tomatoes, Parmesan….22

Two-Way Nicky Farms Rabbit Polenta, Dinosaur Kale, Ricotta...29

Grilled 6oz Top Sirloin Duck Fat Hash Browns, Rainbow Chard, Sauce Bearnaise….27

 

Feeling adventurous? Ask your server about our chef's special 3 course menu. 

$35.00 for 3 courses changes daily meat or vegetarian available

 

*Cooked to Order

**Consuming raw or undercooked proteins can increase the risk of foodborne illness