H A R V E S T 


STARTERS

Baked Sonoma Goat Cheese with Baby Greens in a Nut Oil Vinaigrette            8
       
       Butternut Squash Cappuccino with Honey-Crème Fraiche Froth                          7        

Seared Scallop Wrapped with Smokey Bacon in a Saffron-Mussel Bisque        14

 Pumpkin Ravioli with a Brown Butter Sage Sauce and Truffle Oil                     12

 Artisinal Cheese Plate with Seasonal Fruit and Walnut Bread                            10

Endive, Shaved Apple, Candied Walnuts, and Maytag Blue Cheese                       8  
with a Creamy Cider Vinaigrette          

Hearts of Romaine, Parmesan and a Tijuana Vinaigrette                                      7

  Rock Shrimp Fritto Misto with a Tarragon Remoulade Sauce                             12 
 

ENTREES

Shallot Crusted Flat Iron Steak & Blue Cheese Butter with                                  24 
Herbed Pommes Frites

Cedar Plank Salmon with Sherried Lentils and a Arugula Citrus Salad             22

Zinfandel Braised Lamb Shank with Creme Fraiche Whipped Poienta                25

Rosemary Grilled Pork Tenderloin with Yukon Gold Mashed Potatoes                20
and a Whole Grain Mustard Pan Sauce

“Surf & Turf” of Seared Scallops and Short Ribs with a Porcini Ragout            28

Pancetta Wrapped Monkfish with Orzo Pasta and Ratatoullie                                24

Pan Roasted Trout with a Wilted Salad of Frisee, Fingerling Potatoes,                22 
and Hericot Verts

Grilled Muscovy Duck Breast with Brioche Stuffing  and a                                    26
Dried Cherry-Balsamic Sauce

V I N E
2003

18% Gratuity on Parties of 6 or more