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» Printable Dinner Menu
DINNER MENU - Fall 2004
Executive Chef Alan Kantor is noted for scouting out the very best in regional organic
products and creating dishes to showcase their exceptional quality
APERITIFS
DAISY’S DOSAGE Navarro Gewurztraminer grape juice and soda spritzer . . . 5.
ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon Framboise . . .9.
MacMARTINI & MacMANHATTAN wet with Vya vermouth . . . 6.
STARTERS
OLIVE OIL TASTING a trio of Northern California extra virgin olive oils —Stella Cadente, McEvoy,
DaVero — served with house made sourdough . . . 6.
SELECT PACIFIC RIM OYSTERS six on the half shell with Fuji apple-Navarro verjus mignonette…12.
broiled with spinach and porcini-pastis duxelles . . . 14.
THAI STEAMED MUSSELS Mendocino sea palm, lemon grass, Arpeggio alderwood smoked salmon caviar . . . 12.
GRILLED FLATBREAD stuffed with smoked Rosie organic chicken, pears, white cheddar, walnuts, caramelized onions* . . . 13.
LIBERTY FARM DUCK CONFIT grilled radicchio, cranberry vinaigrette, Humboldt Fog chevre, toasted pine nuts . . . 15.
WILD MUSHROOM RAGOUT creamy polenta, house made mozzarella, arugula* . . . 13.
EVENING SOUP highlighting the season’s freshest harvest . . . price as quoted
SEASONAL FIELD LETTUCES sherry-hazelnut oil vinaigrette . . . 7.
with Cowgirl Creamery Red Hawk cheese on a hazelnut croute, add . . . 3.
*Vegetarian version available
Our Dessert Menu features a Pumpkin Cheesecake Soufflé with Maple Crème Anglaise. Please order with your Main Course to allow the extra time required for preparation.
MAIN COURSES
ROASTED ACORN SQUASH wild rice, shiitakes, chard, pecans, Point Reyes Farmstead blue cheese, fried sage, balsamic fig sauce . . . 22.
PEPPER-FENNEL ENCRUSTED AHI seared rare, cannellini bean-applewood smoked bacon cassoulet, green olive tapenade. . . 27.
CARAMELIZED DAY BOAT SCALLOPS vanilla-carrot jus, curried farro with cashews. . . 28.
ROSIE ORGANIC TARRAGON CHICKEN Yukon Gold potato-leek gratin . . . 25.
PAN SEARED LIBERTY FARM DUCK BREAST Chanterelle bread pudding, port sauce . . . 28.
GRILLED NIMAN RANCH PORK CHOP chestnut spaetzle, pear chutney. . . 26.
VENISON MEDALLIONS wild boar-yam hash, huckleberry-syrah sauce . . . 30.
GRILLED NIMAN RANCH STEAK Porcini butter mashed potatoes, bourbon glazed shallots
Your choice: hanger steak . . . 28.
filet mignon . . . 36.
Extra side dishes . . . 7. • No substitutions, please.
For parties of five or more an 18% gratuity is added. • All major credit cards accepted
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Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
