Menu Date: January 2008

tapas

Empanadillas - of Spanish cheeses and Yukon gold potato with salsa verde. $9.50

Butcher Plate - Shaved Serrano, Coppa ham, Spanish chorizo, olives, caper berries and grilled bread. $15.00

Trio of tapas - Gazpacho shooter, Serrano ham and bleu cheese filled dates, crab filled cherry tomatoes. $7.50

Grilled Skewer - of Spanish chorizo with garlic roasted potatoes and saffron aioli. $7.50

appetizers

Soup of the day $8.00

A Selection of Cheeses - imported from around the Mediterranean. $12.50

Smoked salmon with traditional accompaniments, chive creme fraiche, and waffle cut potato chips. $13.50

Pan roasted day boat scallops - with parsnip puree and pomegranate reduction. $15.00

Tuna Tartare - with blood orange reduction, Yuzu vinaigrette, avocado and fire-roasted shishito peppers. $15.00

Maple glazed pork belly - with dried apricot chutney and maple-balsamic gastrique. $12.50

Oysters on the half shell with lemon and mignonette granita (half dozen). $15.00

salads

Baby greens - with roasted red and yellow beets, pickled fennel and Laura Chenel's goat cheese. $10.50

Caesar Salad - with romaine, Boston lettuce and Pain de mie croutons. $13.00

Endive Salad - with Fourme d'Ambert bleu cheese and caramelized walnuts. $12.50

Compressed salad - of Manchego cheese, arugula, red apples, dates, walnuts and walnut vinaigrette. $13.00

pasta and gnocchi

Rigatoni - with spicy tomato sauce, crispy garlic chips, and olive oil marinated ricotta cheese. $19.50

Lemon pepper fettuccini - with shredded chicken, zucchini, toasted pinenuts, raisins and Gorgonzola cream sauce. $21.50

Pumpkin ravioli - with sage butter, chestnuts, radicchio, toasted pumpkin seeds and shaved Pecorino. $19.50

Paella a la Valencia - Bay scallops, clams, mussels, shrimp, chicken and chorizo with saffron rice and garlic aioli. $23.50

catal specialties

Rotisserie roasted half chicken - with sweet garlic jus and garlic French fries. $21.00

Crispy pan-seared bass - with ragout of braised fennel, oven-dried tomtoes and Nicoise olives. $24.00

Bacon crusted cedar plank salmon - with warm asparagus, tomatoes and sauce gribiche. $25.50

Orange infused duck breast - with crispy skin, vanilla roasted sweet potato, Brussels sprouts and pearl onions. $27.50

Osso Bucco - Braised pork shank with creamy polenta, blistered tomatoes, white truffle oil and gremolata. $23.50

Boneless braised short ribs - with butternut squash puree, wild mushrooms and braising jus. $27.00

Prime rib - with cave-aged Gruyere cheese potato au gratin, watercress and red wine jus. $35.00 (12 oz.) $40 (16 oz.)

Grilled beef filet - with braised cipolini onions, baby carrots and bleu cheese Yukon "tater tots". $38.00 (8 oz.)

Bone-in 'Kansas style' New York steak - with watermelon radish salad, fingerling potatoes and steak sauce. $39 (14 oz.)

Grilled "cola-brined" Kurobuta pork chop - with sweet yams, braised rainbow chard and honey lavender jus. $28.00

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