November 2008

Tuscan-style polenta soup with kale, pumpkin and walnut pesto 8.00

Butter lettuce salad with beets, apples, celery root and creamy chive dressing 8.75

Salad of duck confit with Fuyu persimmons and pomegranate vinaigrette 9.25

Fried Hama Hama oysters with Venetian-style fennel and aioli 11.00

Duck liver flan with accompaniments and grilled Acme bread 12.50

Caesar salad with Star Route Farms romaine 9.00

Potato gnocchi verdi with curly endive, acorn squash and sweet and sour onions 12.50 / 18.00

Shrimp-stuffed calamari with kabocha squash and saffron beurre blanc 13.50

Buckwheat crepe with housemade salmon gravlax, horseradish crème fraîche and watercress 9.50 / 18.00

Grilled marinated halibut with risotto-stuffed pepper and Meyer lemon-almond salsa 24.00

Pancetta-wrapped chicken leg with polenta fries and endive slaw 17.50

Liberty Ranch duck tagine with couscous, pickled turnips and preserved lemon 24.00

Slow-cooked short ribs with potato-parsnip purée, rainbow chard and gremolata 22.50

Sides 5.00 : Polenta fries, potato-parsnip purée, garlic greens or crispy new potatoes

DESSERTS

Persimmon pudding with persimmon sauce and candied walnuts 8.50

Mini ice cream sandwiches with pumpkin ice cream and ginger-almond macaroons 8.50

Apple crepes with rum-raisin sauce and caramel swirl ice cream 8.50

Chocolate soufflé cake with crème anglaise and chocolate sauce 8.50

A trio of seasonal sorbets 6.00

Almond-anise biscotti 3.75