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Eat

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—  Smaller plates  —

 

—  Seasonal Soup  —
$9

—  Spring Green Salad  —
lemon vinaigrette
$9

—   Frissée Salad  —
crispy poached egg, wild mushroom vinaigrette, pickled shallots
$13

— Grilled Octopus & Prawn Salad  —
Arugula, Blood Orange, Sugar Snap Peas, Littleneck Vinaigrette
$19

— Marrow Bone  —
Fennel & Onion Jam
$9

— Sauteed Sweetbreads  —
Curry, Pea Tendrils, Mushrooms, Hazelnut
$17

 

—  entrée  —

Our menus are highly seasonal and subject to change, some items may not be available every evening .

 

—  Stuffed Kabocha Squash  —
Quinoa, Golden Raisins, Sunflower Butter, Bucheron, Petit Green Salad
$21

—  Cioppino  —
California Halibut, Octopus, Prawns,Mussels, Saffron-Tomato broth, Pastis
$30

—  Whole Idaho Trout  —
Marrow Bean Ragout w/ Huitlacoche and Guajillo, Confit Garlic, Treviso, Fried Sage Vinaigrette
$26

—  Beef Cheek Ravioli  —
Greens, Consomme, Parmesan
$24

—  Airline Chicken Breast  —
Horseradish Spaetzl, Red Cabbage, Parsley Coulis, Mustard Pan Sauce
$24

—  Lamb  —
Butcher Cut, Burnt Carrots, Fennel-Tarragon Salad, Almonds, Charnushka, Orange-Coriader Jus
$26

 

—  the Butcher  —

 

—  Dry-Aged New York Strip*  —
22 oz bone-in, sauce bordelaise or béarnaise-choice of side
$59

—  Colorado Pork Chop*  —
14 oz bone-in, Chipotle marinade-choice of side
$32

—  Hudson Valley Duck Breast*  —
24oz. bone in, 21 day dry aged, choice of  side/sides
$30/50

—  Ribeye*  —
24 oz bone-in, sauce bordelaise or béarnaise-choice of side
$80

—  Sides  —

—  Crispy Rosemary Potatoes  —
$8

— Roasted Carrots w/ Ricotta & Gremolata   —
$8

—   Rainbow Chard Gratin  —
$8

—  Chickpea Shakshuka w/ Quail Egg —
$8

—  French Fries  —
$8

*There is a risk associated with consuming raw or undercooked meats, poultry, seafood, shellfish or eggs. This may increase your risk of food born illness. If you have a chronic illness, your are at the greatest risk of illness from raw or undercooked protein. If unsure of your risk, consult your physician. *These items are cooked to order and may be served raw or undercooked. Guests concerned with food allergies must be aware of the risk. Please inform your server if you have any food allergies or dietary concerns.

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—  Dessert  —

 

Handmade daily, exclusively in-house

— Fig & Honey Cotta —
sherry wine consomme, chantilly
$8

—  Chocolate Ellie (GF)  —
flourless chocolate, seasonal berries
$8

—  Raspberry - Rhubarb Cheese Cake—
salted caramel, grand marnier tuile
$8

—  The C&G Sticky Toffee Pudding  —
burbon ice cream & toffee sauce
$8

—  Ice Cream Scoop—
House made Chef selection
$3

—  Sorbet Scoop—
House made Chef selection
$3

—  Seasonal Ice Cream Flight—
House made Chef selection
$9

—  Seasonal Sorbet Flight—
House made Chef selection
$9