231 Ellsworth

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Spring

Starters

One-hour egg, baby leeks, maple bacon, sweet garlic purée 13

Foie Gras 3 Ways; seared, crème caramel, torchon,
Medjool dates, toasted barley powder, baby fennel 22

Onion-brioche soup, Fourme D’ Ambert napoleon,
roasted Gambone mushrooms 9

Young lettuces, sherry vinaigrette, Cosmo and Maroon carrots 9

Middle Courses

Dayboat scallops, Beluga lentils,
Vadouvan-Marcona almond vinaigrette 13

Duck confit, English peas, blackberries, and wild mint,
lemon-scented goat cheese 12

Hawaiian sunfish sashimi, toasted macadamia nuts, shaved mango 13

Locally grown artichoke and green garlic salad, roasted maitake mushrooms, 30-year old balsamic vinegar 11

Main Courses

Slow-poached Tasmanian ocean trout, carrot purée,
saffron aioli, fritto misto 33

Local Black Cod, Fava beans, sautéed clams
and Spanish chorizo, black olive oil 28

Seared Bigeye tuna, sushi rice cake, mustard greens, pickled peppers,
Thai coconut broth 33

Orgie Végétale ~ An indulgence of the season’s best vegetables 25

Roasted pork loin, Provençal olives, asparagus & prunes in brown
butter, shaved Parmesan 31

New York strip, crème fraîche potatoes, haricot verts in horseradish 36

(April 30, 2008)

Tax and gratuity not included ~ 20% gratuity may be added to groups of 6 or more

- Vegetarian or Vegan (please ask your Server)

- Can be made Vegetarian or Vegan (please ask your Server)

Most of our menu is gluten free