White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Dining Room

chef’s fall harvest menu
october, 2017

pumpkin veloute
tiger prawn, pepita crisp
2015 acrobat, pinot gris, oregon
sweet potato gnocchi
rabbit, roasted chestnuts & pine nuts, speck,and radicchio
2014 monchiero carbone ‘recit’, roero arneis
quail assiette
seared breast & glazed leg, fried egg, red cabbage, and bosc pear
2015 battle creek ‘unconditional’, pinot noir, oregon
spiced venison
pomegranate, wild foraged mushrooms, parsnip apple crumble, and endive pecan emulsion
2014 powers, syrah, columbia valley
fromage blanc
concord grape and hazelnut sable
2016 cantina della volte, rose lambrusco

tasting menu          wine pairings
3 courses $55          3 courses $20
5 courses $75          5 courses $30



chef/owner: vittorio ettore
chef de cuisine: jonathan jolicoeur
sous chef: alex sakelakos


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