Current Menus

 

 

916.484.8526

Prix Fixe menus…
include soup or salad, choice of entrée, choice of dessert & beverage  $15
Tasting menus…
include all courses and beverage   $15
    

 

 

October 29, 30 & 31 ~ Italian Favorites in America

Winter Minestrone Soup with Polpettini~Little Meatballs or
Romaine Salad with Garlic Croutons and Parmigianno Regianno Dressing
Veal Saltimbocca with Prosciutto and Fresh Sage or
Pasta Puttanesca with Tomato, Olives, Anchovy and Capers
Tiramisu or Sorbetti of House made Lemoncello

 

November 5, 6 & 7 ~ A Tasting Lunch from the Silk Road beyond the Great Wall~ Uighur Muslim Cuisine from China’s Xinjiang Province

Uighur Pastries with Greens and Soy-Vinegar Dipping Sauce
Rich, Kazakh Broth with Noodles
Chicken Pulao with Pumpkin
Pomegranate Marinated Lamb Kebab with Chickpea-Carrot Fritters
Sweet Red Onion and Pomegranate Salad
Tibetan Rice Pudding with Honey and Apples

 

November 12, 13 & 14
David Mingo, Julian Lacanlale and Andrew Boyce
inspired by Stitt, Moonen, English and O’Connell

Curried Pumpkin Soup  or  Shaved Virginia Ham with Parmesan, Pears and Pine Nuts

Grilled Quail with Butternut Squash Risotto or Almond Crusted Golden Trout

Torta Caprese   or White Chocolate and Pistachio Terrine

 

* Ask Your Server About Our Thanksgiving Pies*
Pre order only - available for pick up on Wednesday, November 26th.

 

November 19, 20 & 21

Jenee Moore, Kara Taylor, Pamela Haney and Leif Rodseth
inspired by Biba, Bastianich, Giada and Batali

Crispy Smoked Mozzarella with Honey-Fig Sauce or Frisee , White Bean and Anchovy Salads with Tiselle and Pesto

Ricotta Gnocchi with Prociutto and Porcini Mushroom Sauce or Ossobucco with Barley Risotto

Pumpkin Cake with Vanilla Gelato or Espresso Granita with Italian Chocolate Sandwich Cookies

 

December 3, 4 & 5

Donald Peat, Elizabeth Saderlund and Matt Amicucci
inspired by Boulud, Bourdain, Kelller and Segal – Tasting Menu

House Cured Salmon, Crispy Potato Pancakes, Crème Fraiche, Baby Beets and a Fried Quail Egg
Escargots Aux Noix
Ruby Grapefruit with Pomegranate Sabayon
Sea Bass En Croute
Braised Short Ribs with Root Vegetables and Sauteed Bone Marrow
Banana Brioche Bread Pudding 

 

December 10 & 11

BrendonButyrin, Nikki Buckhalter
inspired by Pawlcyn, Waters and Ramsey

Seared Tuna with roasted Vegetable Couscous or White Vegetable Soup with Cilantro Pesto

Tea Smoked Duck with 100 Almond Sauce and Ginger Pickled Mango or
Chicken Breast Escoffier with Winter Squash, Chantrelle & Red Wine Pananda

Pear Tarte Tatin or Cranberry Upsidedown Cake