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Savory Crepes layered with a Wild Mushroom Duxelle & Jarlsberg Cheese                                         12

porcini mushroom & amontillado sherry coulis

Sashimi of Japanese Hamachi with Green Tea Soba Noodles                                                            16

valencia orange confit, shitake mushrooms, scallions & white soy

Norwegian Style Cured Gravlax                                                                                                     14

røsti potato cake, cucumber salad & sweet mustard dill sauce

House Smoked Trout with Horseradish Cream                                                                                14

fingerling potatoes, roasted red & golden beets, pear & creamy swiss vinaigrette

Torchon of Foie Gras with Glӧgg Poached Crimson Pear                                                                  18

toasted brioche, petite baby frisee salad & fleur de sel

Gallantine of Pheasant stuffed with Dried Apricots, Pistachios, Pork & Spices                                    16

wild rice salad, apricot & whole grain mostarda

Classic Caesar topped with a Parmesan Snowflake                                                                         10

Romaine Lettuce tossed with Danish Bleu Cheese                                                                          10

roasted red & gold beets, chives, milk, shallots & thyme

Salad of Mixed Young Lettuces with Russet Comice Pears & Toasted Almonds                                  10

balsamic vinegar and olive oil vinaigrette

Bowl of Soup                                        9

This is our opening menu featuring some of our classics
We will be changing our menu frequently with new ingredients and new techniques

Chef de Cuisine – Proprietor Ian T.N. Algerøen20151220-Menu-Logo-LeftPan Seared Day Boat Scallops with Celery Root Puree & Chive Beurre Blanc                                    32

haricot vert, almond & kiln dried cherry crumble

Pan Roasted Crispy Skin Salmon with Lemon & Fried Capers                                                          30

roast butternut squash, brown butter, sage, pine nuts, & steamed spinach

Roast Breast of Chicken marinated in Olive Oil, Thyme & Rosemary                                               28

oven roasted tomatoes, garlic confit, zucchini & roast fingerling potatoes

Maple Leaf Duck Breast with Arctic Lingonberries, Juniper & Aquavit                                              32

spätzli, haricot vert & rødkål

Pork Belly Confit & Roast Tenderloin with Cinnamon Roast Peach Puree                                         32

roasted brussels sprouts, cipollini onions & fingerling potatoes

Grilled Medallion & Sausage of Walking Beam Ranch Venison                                                        38

porcini mushroom risotto cake, roast mushrooms, garlic confit & spinach

Grilled Choice New York Steak with Sauce Foyot                                                                          38

dauphinoise potatoes, haricot vert & red wine sauce

Frozen Caramelized Macadamia Nut & Vanilla Bean Parfait                                                             9

bittersweet chocolate tangle & caramel

Meyer Lemon Panna Cotta, Lemon Curd & a Lemon Pistachio Biscotti                                              9

Classic Vanilla Bean Crème Brulee                                                                                                9

Terrine of Dark, Milk & White Chocolates with a Raspberry Coulis                                                    9

Gateau Financiere with White Peach Sorbet                                                                                   9

Please no substitutions our chef is crazy, seriously
Please inform us of any food allergies, most items may be prepared gluten free

Split Charge 4.00

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