Restaurant Month Menu

FIRST COURSE

WEDGE SALAD
point reyes blue cheese dressing, bacon, apple, radish, egg, chive

LOCAL BEET SALAD
goat cheese, pomegranate, spiced pumpkin seeds, crouton, balsamic

CLAM CHOWDER
bacon, chive, crouton

CRISPY BRUSSELS SPROUTS
bacon, blue cheese, toasted pecans, bourbon maple glaze

SECOND COURSE

MARY'S CHICKEN
butternut squash risotto, baby carrot, parmesan, crispy leeks, rosemary jus

LEMON HERB STRIPED BASS
parsnip puree, romanesco, braised farro pilaf with mushroom and spinach, prosciutto, lemon

BACON CRUSTED PORK TENDERLOIN
garlic mashed potatoes, broccolini, grain mustard jus

PORTOBELLO MUSHROOM RAVIOLI
sage brown butter, crispy brussels sprouts, parmesan, roasted butternut squash

DESSERT

LAVA CAKE
baked to order, salted caramel, vanilla ice cream

BANANAS FOSTER
myers dark rum, banana bread, served warm over vanilla ice cream

VANILLA BEAN CREME BRULEE
mint and fresh berries

CHEVRE CHEESECAKE
strawberries, basil, berry coulis

$40 per person, No split plates or modifications