Dinner Menu

Starters

Soft Shell Crab with Thai Garlic Butter Sauce

Dredged in panko breadcrumbs, deep-fried and drizzled with a silky sauce made of butter, garlic, ginger and Sriracha sauce, this crab is about as crunchy-yummy-oh-my-goodness as you can get. Served on a little mound of Asian slaw. 10.95 Or have soft shells as an entrée with two crabs and any two sides 25.95

 

Southern-style Shrimp Salad on Toast

What could be better than small, sweet shrimp mixed with vegetables, herbs, spices, vinegar and oil, piled on grilled bread slathered with herby, homemade mayo? I can’t keep the cooks out of it. Shrimp Salad is a harbinger of warmer weather, and the perfect thing to eat with cold beer before dinner. Or any other time, for that matter. 9.95

 

Fried Green Tomatoes with Chow-chow

Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions and chopped green tomato that goes with every summer thing in the world. 7.95
 

Pea Pancakes with Smoked Trout, Grilled Scallions and Yogurt Sauce

Along with love, peas are what Spring makes a cook’s fancy turn to. Whip up a savory, lightly-spiced batter made this first vegetable of the season, and cook on a hot griddle. Top the pancakes with yogurt sauce, grilled scallion and some fresh trout smoked in-house, and you’ve got the season on a plate, right there. 9.95
 

Spinach Cigars

Hot, crisply-fried “cigars” filled with spinach, feta and lemon make a great beginning to dinner, plated with a spoonful of yogurt sauce and a drizzle of spicy tomato vinaigrette. 8.95
 

Local Mushrooms on Grilled Polenta  

These mushrooms are out of this world—brought to us by a young local grower, we stew them in their own heavenly pan juices with butter, garlic, cream and fresh thyme. Spooned over grilled polenta, this simple, classic dish wonderfully showcases a young local artisan’s product.  8.95

 

 

Housemade Soup with cornbread

cup…….$3.95
bowl…….$5.95

Slow-roasted Red Beets

with horseradish, pecans and crumbled goat cheese…….$6.95

Garlic Frites

Cone of hot, crisp Garlic Frites with two dipping sauces…….$5.95

Salads

House Green Salad

Cut romaine, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast. Your choice of Mustard-Caper Vinaigrette, Sesame-Lime Vinaigrette, Creamy Lemon, French Blue Cheese Vinagrette
Full…….$7.95
Half…….$4.95
Grilled angus beef…….add $6.00
Seared salmon fillet …….add $6.00
Grilled chicken breast…….add $4.00
Raw or grilled tofu…….add $3.00
Crisp Nueske’s bacon and chopped tomato…….add $4.00
Slice of French feta and olives…….add $3.00

Vietnamese Noodle Salad

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and peanuts. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
with Grilled Chicken or Tofu…….$11.95
with Grilled Angus Steak…….$13.95

Chopped Salad

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of chopped romaine and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast……..$12.95

Caesar Salad

Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
Full…….$9.95
Half…….$5.95

Entrees

Arctic Char with Salmoriglio

A delicious fish, brilliant orange like salmon, with a delicate flavor more like trout. The fish sears up beautifully, and is a perfect match for the classic sauce called Salmoriglio, a olive oil and herb sauce from Sicily. This version comes from Marcella Hazan, who adds her own Venetian influences of fresh thyme, mustard and butter for a sauce that goes wonderfully with fish. Served with jasmine rice tossed in a hot pan with asparagus, mushrooms and lots of fresh spinach leaves. 23.95

Pecan-crusted Trout with Lemon Butter

Pan-fried trout dredged in toasted, crushed pecans mixed with a little whole wheat flour is a Southern favorite, and one of our favorite ways to fix this popular fish. Drizzled with butter flavored with fresh lemon juice and zest and served with buttermilk mashed potatoes and fresh vegetables. 23.95

Grilled Hanger Steak with Salsa Verde

This delicious cut of beef is very juicy and meaty, with a nice, tender texture, hence its nickname “Butcher’s Tenderloin”— the meat man knew how good it was, and would just take it home. Here it is rubbed with coarse salt and pepper, grilled, sliced and drizzled with a sauce full of fresh green herbs bound with capers, lemon and olive oil. Served with pan-roasted yellow potatoes and broccolini. 23.95

Salmon with Green Hollandaise

Salmon and rich, lemony hollandaise are a match made in heaven, especially when the fish is seared to a crusty, burnished salt-and-pepper finish and the sauce is stained green from handfuls of flat-leaf parsley. Served with buttermilk mashed potatoes and sauteed broccolini. 22.95

Crunchy, Mustard-smeared Roast Chicken Thighs

Superior quality chicken thighs from Dorothy Lane Market are a different eating experience entirely, and wait till you taste them. We smear them with three kinds of mustard, give them a breadcrumb crust and roast them with white wine and good stock until they get super-crisp on top and yield meltingly to the fork. Served with their roasting juices, lemony jasmine rice and fresh vegetables. 16.95

Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans

Juicy boneless chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits……..16.95

Pork Tenderloin with Jezebel Sauce

A truly superior-quality pork recognized by chefs all over the country, we are proud to serve our first Niman Ranch selection. Here the juicy tenderloin cutlets are seared and sauced with Jezebel, a classic Southern combination of peach preserves, mustard, horseradish and white pepper, which we hit with a shot of cream to form a silky, addictive, bold-flavored sauce that is perfect with pork. It’s not spicy, but it is lively. And the pork is amazing. Served with mashed potatoes and fresh vegetables……..19.95

Spring Vegetable Risotto

Tender spears of asparagus, earthy mushrooms, braised leeks and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, Parmigiano Reggiano cheese and a faint drizzle of roasted garlic oil. Dave can make a lip-smacking vegan version too. 16.95

Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes

A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans….14.95

Pat LaFrieda Strip Steak with Haystack Onions, Rosemary and Herb Butter

Pat LaFrieda premium butchers provide superior quality meat from naturally-raised beef cattle to discerning chefs east of the Mississippi River. We cut the strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know.  The meat is rubbed with coarse salt, peppercorns and rosemary, then grilled and served the way James Beard liked it—with a dollop of good herbed butter and a tangled stack of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.    28.95

Spaghetti Carbonara

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. So good. Served with warm toast……..14.95

Kids’ Menu

Offered to guests age 12 and under.

Grilled Cheese with Fries or Fruit…….$3.95

Grilled PB&J with Fries or Fruit…….$3.95

Organic All-Beef Hot Dog with Fries or Fruit…….$3.95

Raw or Grilled Tofu Cubes with Fries or Fruit…….$3.95

Spaghetti with Butter and Parmesan…….$3.95

Spaghetti with Tomato Sauce and Parmesan…….$3.95

Spaghetti Carbonara…….$5.95

Junior Hoppin’ John with Grated Cheddar and Cornbread…….$3.95

Grilled Chicken Breast with Fries or Fruit or Mashed Potatoes…….$5.95

Combo Plate: Sliced Fruit, Carrot Sticks, Sliced Cheddar and Crackers…….$4.95

Cut-up Fruit…….$2.95

Carrot Sticks and Cucumber Slices with Ranch Dressing…….$2.95

Apple Sauce…….$1.95