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March 18th - March 29th, 2008
bar snacks
mixed olives & nuts $6
warm prosciutto wrapped prunes $6
grilled flatbread stuffed with smoked trout, cabbage & cilantro $9
charcuterie, meat & cheese board $18
small plates
roasted shaved veal with a tonnato sauce $15
warm octopus and potato with tapenade $13
warm lentil salad topped with imported cotecchino sausage $15
salads & soups
Priest River organic greens with house vinaigrette $7
oranges & fennel thinly sliced with a citrus vinaigrette $10
seared mozzarella rolled in breadcrumbs atop a bed of greens $12
Permantier potato & pancetta soup $7
pastas
egg yolk ravioli with taleggio fondue sauce $22
papardelle with shrimp, speck and zucchini $22
risotto simmered in an escargot ragu' $22
entrees
seared chicken breast with a lemon & almond sauce $21
fresh ahi tuna with red onion & mango atop calico rice $26
rack of lamb Provencal herb crusted $32
beef tenderloin seared to order with gorganzola & huckleberry sauce $34 |
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