231 Ellsworth

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Spring

~ Items with dual prices may be enjoyed as either a first or main course ~

Bloomsdale spinach salad, roasted potatoes, pancetta, balsamic onions
8 / 12

Hearts of romaine, creamy Parmesan dressing,
boquerones, garlic croutons
7

Locally grown artichoke and green garlic salad,
roasted maitake mushrooms, and 30-year old balsamic vinegar
9 / 13

Crispy crab cake, red and gold beets, pistachios,
smoked paprika vinaigrette
9 / 18

Dayboat scallops, carrot risotto, English pea purée, pea tendrils
15 /22

Seared Bigeye tuna salad, carrot purée, shaved fennel, Provençal olives
13 / 20

Flat Iron steak, black trumpet mushrooms,
crème fraîche potatoes, and scallion coulis
14 / 21

Pan-roasted Tasmanian salmon, sushi rice cake, oshitashi, dashi broth
14/21

Express Lunch Menu
Two course 20 / Include dessert 27

Soup du Jour
- or-
Young lettuces, sherry vinaigrette, Cosmo and Maroon carrots

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Duck confit, cannellini cassoulet, Spanish chorizo, baby carrots
-or-
Short rib sandwich, artichoke aioli, roasted red bell pepper, fingerling potato salad

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A choice from our dessert menu

A 20% gratuity may be added to groups of 6 or more

(April 10, 2008)

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