Chef’s Specials
*WINE PAIRINGS
Starters
Chanterelle Mushroom Gnocchi
ricotta pillows, wild chanterelle mushrooms, garlic and
shallot emulsion, prosciutto and veal jus 13
*318 Fonterutoli Chianti Classico 45
Basil and Pea Soup 7
basil oil, shaved parmesan
Entrées
Pan Roasted Halibut
smoked wild mushroom broth, artichoke puree, sautéed chanterelles, Blue Lake
green peas 28
*226 Truchard Roussanne, Carneros 44
House Made Pappardelle
Veal Blanquette 24
*340 Smith & Hook Cabernet 40
Pizza of the Week
Roasted Garlic and Clams
artichokes, arugula, olive oil
20
Desserts 8
Peach Sorbet with Crushed Blackberries
Brownie Bottom Cheesecake
Grilled Peach Crème Brulée
