food

salad

caesar  seared hearts of romaine, ciabatta croutons, seared lemon (anchovies 1.50)  9.

spinach  pear, goat cheese, red onions, pistachios, blackberry balsamic vinaigrette  10.

arugula  with balsalmic fig reduction, goat cheese, toasted almonds, crisp prosciutto  11.

sandwiches (on ciabatta)

avocado  watercress, fennel, garlic confit, white balsamic vinaigrette  7.

portabella  balsamic braised with spinach, tomato, crescenza cheese  8.

prosciutto  roasted tomatoes, arugula, pecorino toscana, red pepper-garlic aioli  10.

seared tuna loin  thai basil aioli, tomatoes, arugula, apple smoked bacon  11.

etc...

mixed spiced olives    4.

tian  of sliced beets, macadamia nut puree, basil pesto, pecorino toscano  7.

garlic & thyme roasted crimini mushrooms  stuffed with bacon, fontina cheese, drizzled with red pepper truffle oil  8.

pate (changes often),  capers, cornichons, red onion marmalade, olives  9.

beef carpaccio  with fennel salad, truffle oil, capers, pecorino toscano  10.

tuna tartar  citrus crème fraîche, chives, cucumber, balsamic reduction  11.

sliced gravlax  house cured salmon with dill oil, served with dill cream cheese, baguette  12.

beef tartare  shallots, capers, brown butter-champagne vinaigrette, avocado brulee, poached quail egg  13.

cheese plate  three cheeses, pistachios & seasonal fruit  15.

dessert

dark chocolate mousse  with toasted almonds & seasonal berries  7.

white chocolate-cinamon mousse  with toasted almonds and seasonal berries  7.

espresso crème brûlée  with seasonal berries  8.

drinks for those who do not partake (no, we don't do decaf... don't even ask)

espresso   2.

espresso double   3.

cappucino   3.

latte   4.

pellegrino small   3.

pellegrino large   4.

soda   2.

suds by the glass

real ale fireman's 4 blanco, texas   4.

full sail amber hood river, oregon   4.

real ale seasonal blanco, texas   4.

chimay triple (white) belgium (8 oz.) belgium   8.