Small Plates
Le Fournil Baguette – house made cultured butter, Alaskan flake salt
Cheese Plate – three great cheeses, Marcona almonds, pear mostarda, baguette
Charcuterie Plate – variety of cured meats and house made pate, Dijon mustard, cornichons, baguette
Penn Cove Mussels – shallots, fresh herbs, white wine, and butter, served with baguette
Cheese and Onion Tart – housemade membrillo, parsley/shallot/caper salad, sherry vinaigrette
New Potato and Herb Salad – soft-boiled egg, Maldon sea salt, tarragon dressing
Soup du Jour – changes daily
Salads
Butter Lettuce – Pt. Reyes blue cheese, candied pecans, spiced pear, balsamic vinaigrette
Mixed Greens – Warm goat cheese crouton, champagne shallot vinaigrette
Roasted Beet Salad – arugula, toasted walnuts, horseradish panna cotta, Meyer lemon vinaigrette
Hanger Steak – marinated and grilled, served with greens, roasted tomato croutons, fried onions,
creamy garlic/Reggiano dressing
Large Plates
Slow Roasted Pork Shank – squash puree, sherry poached figs, roasted hazelnuts, chilled endive, jus
Crispy Veal Sweetbreads – chanterelles, spinach, potatoes, prosciutto, roasted pear sweet and sour
sauce
Basque Style Seafood Stew – fresh fish and shellfish, potatoes, roasted red pepper, onions, garlic, white wine, Piment d’Espelette, olive oil
Braised Duck Leg – creamy polenta, watercress, grapefruit/garlic/parsley gremolata, duck liver mousse toast
Roasted Half Chicken – green bean/bulger wheat/garlic/parsley salad, smoked date puree, Marcona almond puree
Rustichella d’Abruzzo Pasta – chicken, black trumpet mushrooms, leeks, garlic, sherry, cream
Seared Sea Scallops – bacon and potato chowder, braising greens, crispy onions, thyme
Grilled Rib Eye – caramelized onions and garlic, house made French fries or smoky ‘cowboy beans’
Burger and Fries – freshly ground chuck, Tillamook cheddar, roasted tomato, red onion, shallot and cornichon aioli, served with fries. Add pepper bacon, fried farm egg, or substitute grilled chicken breast or beet burger
Sides
Truffle fries – hand cut fries, herbs, truffle oil, Reggiano
Cowboy beans
Green bean/bulger/garlic/parsley salad
Squash puree with poached figs