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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 seasons 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
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231
South Ellsworth Avenue, San Mateo, CA 94401
(650) 347-7231
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