Crimson Menu

with meyer lemon oil crostini and feta

with toasted ciabatta bread cubes, grissini, granny apples

with passion fruit and toasted macadamia nuts, ver jus reduction

with grilled polenta, marsala cream and pinenuts

(get your bread ready to dip!)

organic greens, jamon serrano, stilton, fried shallots, pecans, walnut oil-ver jus

spinach, mung bean sprouts, edamame, cucumber, red onion in miso-ginger-sesame vinaigrette

croutons and parmagiano reggiano

with frisee chop, snap peas, pinenuts, manchego and white truffle oil

with pancetta, leeks, toasted almonds, chevre wilted in warm pomegranate vinaigrette

with sweet balsamic, stilton and spiced walnuts

aq

(as seen in the sj mercury news) with seared foie gras, truffles, wild mushroom demi, mashed potatoes, baby carrots, braised chard

organic vegetables and bl. pepper-horseradish sauce

with apple & lingonberry-pinot noir reduction, sweet potato- gruyere gratin and green beans

mashed potatoes, organic vegetables

bok choy, snap peas and soba noodles

with sweet prawns, coconut curry, egg, carrots, bok choy, mung bean sprouts

scallops, prawns, mussels, arugula tossed in pernod, thyme & garlic

with smoked chicken, caramelized onions and radicchio in sage cream

with a kick, ricotta, provolone and parmigiano reggiano