Skot's 2006 Menu Thread

ALMOST RAW

OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)

KUMAMOTO
Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil

TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil

WILD SALMON
Alaskan Wild Salmon Marinated with Olive Oil, Lemon, Herbs and Grapefruit

KANPACHI Kanpachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion

FLUKE
Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination

SCALLOPS
Lemon-Splashed Slivers of Scallops with Extra Virgin Olive Oil and Chives

IRANIAN OSETRA CAVIAR ($95 Supplement)
Served with Warm Crêpes, Toast and Crème Fraîche

CAVIAR ($65 Supplement)
Organically Grown Farm-Raised Osetra

MESCLUN SALAD
Salad of the Day's Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette

BARELY TOUCHED

CAVIAR - PASTA ($65 Supplement)
Iranian Osetra Caviar on a Nest of Tagliolini, Quail Egg and Bacon Carbonara Sauce

SEA URCHIN - CRAB - SCALLOP
Warm Ragout of Peekytoe Crab and Bay Scallop in a Sea Urchin-Saffron and Curry Emulsion

SEPIA
Stuffed Sepia in a Dry Sherry-Shellfish Broth; Olives and Raisins

LOBSTER - LANGOUSTINE - SHRIMP
Celeriac Open Ravioli Filled with a Medley of Lobster, Langoustine and Shrimp; Foie Gras Truffle Sauce

ESCOLAR
Grilled Hawaiian Escolar "Vitello Tonnato" Style; Warm Potato and Celery Salad

BACALAO
Grilled Salted Cod Salad; Avocado, Romaine, Aged Jerez Vinegar and Extra Virgin Olive Oil

OCTOPUS Warm Spicy Octopus with Black Olive and Preserved Lemon; Aged Sherry Vinegar and Extra Virgin Olive Oil

LOBSTER Poached Lobster in a Lemon Miso Broth, Shiso and Hon Shimeji Mushrooms

MUSHROOM TART
Thin Crust Tart Filled with Sautéed Wild Mushrooms, Celeriac Purée; Aged Port Reduction

LIGHTLY COOKED

SNAPPER
Baked Snapper with a Spicy-Sour Puerto Rican Sancocho Broth; Sweet Potato, Plantain and Avocado

SKATE - PORK
Surf and Turf of Crispy Pork Belly and Skate Wing; Gingered Squash Mousseline and Brown Butter Flavored Jus

CODFISH
Baked Codfish in Salt Crust; Stuffed Baby Artichokes with Romesco; Red Wine-Olive and Preserved Tomato Stew

ESCOLAR
Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad of Hearts of Lettuces, Fennel and Tomato Confit (Served Rare)

MONKFISH A Tribute to Gaudí:
Pan Roasted Monkfish; Confit Peppers and Fiery "Patatas Bravas"; Chorizo-Albariño Emulsion

SALMON
Barely Cooked Salmon in a Black Truffle Pot au Feu; Warm Cabbage and Scallop Salad; Black Truffle Emulsion

HALIBUT
Poached Halibut "Salsa Verde": Clam Juice, Roasted Garlic, Herb Purée and Lemon Juice; Warm Crab and Raw Porcini Mushroom Salad

WILD STRIPED BASS
Steamed Striped Bass; Sweet Corn Purée, Grilled Shishito Peppers and Shaved Smoked Bonito; Mole Sauce

LOBSTER ($15 Supplement)
Baked Lobster; Braised Endives, Enoki and Black Trumpets; Bourbon-Black Pepper Sauce

BLACK BASS
Masala Spiced Crispy Black Bass; Peking Duck-Green Papaya Salad in a Rich Ginger-Cardamom Broth

RED SNAPPER
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum)

Le Bernardin will not serve Chilean Sea Bass in support of NRDC and Sea Webs educational efforts to speed the recovery of this endangered species.

UPON REQUEST

SQUAB
Pan Roasted Squab Stuffed with Truffle, Soft Polenta and Armagnac Scented Jus

LAMB Pan Roasted Lamb Rack and Eighteen Hours Braised Hours Braised Leg of Lamb; Goat Cheese Mashed Potatoes; Wild Mushrooms Red Wine Sauce

PASTA
Black Truffle Tagliatelle, Preserved Lemon and Aged Parmesan

Prix Fixe $98

Bar-B-Q Salad -- Fresh Iceberg lettuce, red cabbage, carrots cucumbers, cheese, topped with bacon bits and BBQ sauce or salad dressing of your choice.

Choice of Pork, Beef or Turkey $5.50
Bar-B-Q Nachos $6.00
Slabs

Pork Ribs $18.25
Beef Ribs $18.50

Cole Slaw baked beans and Bread served with Slabs
Dinners

All Dinners are served with a choice of 2 sides: Slaw, Beans or Potato Salad

Bar-B-Q Spaghetti Dinner

An Interstate Original! B-B-Q Pork in a Mixture of B-B-Q Sauce and Spices, Spaghetti pasta, side order of Slaw and Bread

$6.00

1/2 Chicken Dinner

1/2 Chicken, slow cooked to perfection in our pit, over Hickory wood, seasoned with our Special Blended Spices

$6.40

Smoked Turkey Dinner

Boneless Breast of Turkey seasoned with our Special Blend of Spices, Basted in Marinade and slow cooked over Hickory wood. Served with Interstate’s Famous Sauce

$7.50

Combination Dinner

Any Two of our delicious meats, served with 2 sides

$13.20

Pork Ribs

Pork spare ribs, Hickory smoked in pits designed by Jim, to insure tenderness and moistness. Plus 2 side orders

Large Order ... $8.50
Small Order ... $7.50

Beef Ribs

Beef ribs slow cooked over Hickory in our specially designed pits to insure moistness and tenderness

Large Order... $9.00
Small Order ... $8.00

Chopped or sliced Pork

Delicious Hickory Smoked Pork, Cooked to perfection and topped with our special BBQ sauce.

Large Order... $8.20
Small Order ...$6.55

Chopped or sliced Beef

Grain fed Deli trimmed Beef. Slow cooked over Hickory to perfect tenderness.

Large Order... $8.45
Small Order .. $7.30

Sampler Platter

Sampler Platter - A Trip to Hog Heaven! Pork Ribs, Beef Ribs, Links, Beef Brisket, Pork Shoulder, B-B-Q Spaghetti, Beans, Slaw and Bread. $16.00

Rib Tips

Only for the BIG Appetite! Plate Full of Tips! served with Beans, Slaw or Potato Salad and Bread $8.00

Beef Links

Large Order California Beef Links - 100% Beef Hot Links, served sliced with two sides $7.95

Small Order California Beef Links - served with two sides $6.95
Sandwiches

Large Chopped Shoulder
(Bar-B-Q Sandwich) - $4.75
Small Chopped Shoulder
(Bar-B-Q Sandwich) - $4.25
Large Sliced Bar-B-Q Pork - $4.75
Small Sliced Bar-B-Q Pork - $4.30
Large Chopped Beef Bar-B-Q - $4.90
Small Chopped Beef Bar-B-Q - $4.40
Large Sliced Beef Bar-B-Q - $4.90
Small Sliced Beef Bar-B-Q - $4.45
Extras

Large Smoked Turkey Breast - $4.70
Pork Ribs - $7.00
Beef Ribs - $7.20
Regular Bologna - $2.90
Beef Bologna - $3.00
Polish Sausage - $3.20
Smoked Sausage - $2.90
Rib Tips - $6.75
California Beef Links - $5.25
Texas Foot Long - $3.50
Bar-B-Q Hot Dog - $1.35
Footlong Hot Dog - $2.75

Fries
Small $ .99
Large $1.39
Desserts

Pecan Pie $1.80
Sweet Potato Pie $1.80
Sock-lt-To-Me Cake $2.25
Apple or Peach Cobbler $2.25
Child’s Plates

Hot Dog, with Fries and Beverage
$2.85

Small B-B-Q Sandwich with Fries and Beverage
$3.25
Beverages

Iced Tea (Fountain) $1.39
Pepsi (Can) $ .75
Coke (Fountain) $1.25 (Can) $ .75
Orange (Can) $ .75
Grape (Can) $ .75
Strawberry (Can) $ .75
Dr. Pepper, Root Beer (Fountain) . $1.25
Lemonade (Fountain) (refils) $1.39
Meats by the Pound and Whole Shoulders

Pork $6.85
Beef $7.25
Whole Shoulder (Wt. x Price) $4.25 lb.
Family Paks

Family Pak Combo -- includes meat, slaw, sauce and buns -- Everything you need for a family dinner!

6 pk $13.00
8 pk $17.75
12 pk $25.50

Baked Beans

4 oz. Cup $ .85
6 oz. Cup $1.35
12 oz.Cup $2.00
16 oz.Cup $2.60
Gallon $21.00
Slaw or Potato Salad

4 oz. Cup $ .85
6 oz. Cup $1.05
12 oz.Cup $2.00
16 oz.Cup $2.60
Gallon $21.00
Bar-B-Q Spaghetti

6 oz.Cup $1.35
12 oz.Cup $2.30
16 oz.Cup $3.05
Gallon $24.00
Wings

5 Piece Wings $5.50
10 Piece Wings $8.25
25 Piece Wings $18.50
50 Piece Wings $33.00
Bar-B-Que Sauce
You can have the great Interstate sauce with your own grilling!

4 oz. Cup $ .75
6 oz. Cup $ .95
12 oz.Cup $1.90
16 oz.Cup or bottle $2.50
32 oz. Cup or bottle $5.00

mains
jack tamale steamed corn husk parcels filled with masa harina dough stuffed with, yellow pepper, sun dried tomato sweetcorn & jack cheese served with blackened tomato sauce, black eyed pea salad, sour cream and an avocado, radish and tomatilla salsa (vo) £10.95
indonesian tempeh & coconut curry nasi goreng, tempura spring onions, julienne salad, lime and lemongrass dressing (v) £10.75
tart tatin roasted red peppers, red onions, artichokes, cherry tomatoes and topped with rocket and root vegetable crisps, with hasselback potatoes, red pepper pesto and balsamic, red wine reduction (v) £11.50
organic parmigiana courgette, aubergine, mozzarella and tomato sauce with a herbed crust served with a caesar salad (org) £12.75
chef salad feta or crispy marinaded tofu, roasted peppers, avocado balsamic roasted onions, new potatoes in basil mayonnaise, sun dried tomatoes, greek butter bean salad, marinaded artichokes, green beans, caper berries, alfalfa sprouts, toasted nuts and seeds on a bed of leaves (vo) (g) £9.50
pasta of the day with organic pasta and our sauce of the day (vo) £8.95

salads
asparagus, green beans, mange tout, sugar snaps, broad beans, chicory, mint, dill and parsley vinaigrette (v) £5.50
basil marinated organic mozzarella, cherry tomatoes, avocado, balsamico and parmesan (org)(g) £5.95
mixed leaves & herb salad served with a lemon and olive oil dressing (v)(g) £3.95

manna meze your selection of any three starters or salads (vo) £13.95

side orders
organic brown rice £1.95
fresh organic bread with organic butter or virgin olive oil for 2/4 £1.50//£2.50
manna marinaded olives in olive oil with caper berries, chillies, rosemary, lemon and garlic£1.50

desserts
organic chocolate almond cake with amaretto whipped cream and poached peaches(n) £6.50
berry jelly trifle, strawberry chardonnay jelly, vanilla sponge, custard and cream(v) £5.75
orange blossom brulée delicate custard topped with blasted sugar and chocolate dipped brandy snap flutes. £5.95
manna organic fruit crumble made with fresh seasonal fruit served
with dairy or soya cream (vo)(n)(org) ` £4.95
cropwell bishop blue stilton served with pickled pears and biscuits (org) £5.00
organic ice creams & sorbets a selection available please ask (vo) £3.95
as an addition to any dessert (vo) £1.25
liqueur ice creams try our ice cream topped with a shot of our delicious organic café crème or chocolate crème liqueurs £4.95
petits fours a plate of truffles, chocolates and small biscuits
delicious with coffee (vo) £3.50

Omellettes
--Made with three eggs. Served with toast and homefries. No Substitutions Please--
(V) Three Cheese Provolone, mozarella, Swiss 3.95
(V) Veggie Fresh veggies and cheddar 3.95
(V) Spinach Spinach, mushrooms, Swiss 3.95
Build Your Own --- 3.95
Italian Sausage, roasted peppers, mozzarella 3.95
Denver Onions, potatoes, ham, American 3.95
Western Ham, peppers, onions 3.95
Fillers: ham, bacon, sausage, mushrooms, peppers, spinach, potatoes, onions, roasted red peppers, cheddar, American, provolone, Swiss, three cheese. .60¢

Breakfast Wraps
--Scrambled eggs and fillings sauteed to order and wrapped in a tomato tortilla shell. Served with mild salsa--
(V) Vegetarian Veggies and cheddar 3.95
Southwestern Chicken, monterey jack, onions 3.95
Traditional Sausage, potatoes, three cheese 3.95

Diner Traditions
The World Famous Grilled Sticky - - - 1.50
Mount Nittany World Famous Sticky and Ice Cream 2.50
French Toast The best French toast! Made with Diner brioche One - 1.75
Two - 2.75
Three - 3.50
Ntroductrory French Two French, Two Eggs, Bacon, Ham or Sausage 4.25
Pancakes Our own sourdough recipe. Add blueberries 25¢ per. One - 1.75
Two - 2.75
Three - 3.50
Collegiate Champ Two blueberry pancakes, two eggs, bacon, ham or sausage 4.25

Combinations
Nittany Lion Two eggs, homefries, choice of bacon, ham or sausage. Grilled Sticky 4.95
Penn Stater Shredded three cheese, bacon, and mushrooms in a three egg omelette. Homefries and a sticky 4.95
Steak & Eggs A grilled New York strip. Two eggs, homefries and toast 6.95
Eggs Bene Diner Two over easy eggs on an English muffin with ham and cheese sauce. Homefries 4.95
Muffinwich Two overhard eggs on an English muffin with bacon and cheese. Homefries 4.25

Breakfast Additions
One Egg & Toast .95
Two Egg & Toast 1.75
Homefries 1.50
Bacon, Ham or Sausage 1.75
Scrapple 1.75
Toast (white, wheat or rye) .55
Diner Sourdough Toast 1.00
English Muffin .80
Fresh Fruit Medley 2.50

Breakfast Cereal
Hot Oatmeal 1.50
Cold Cereal Total, Raisin Bran, Cheerios, All Bran, Frosted Flakes 1.50

Quiche Du Jour
Ask your server about today's homemade quiche. Served with fresh fruit. 3.95

Diner Bakery
Diner Famous Sticky 1.50
Diner Croissant 1.00
Diner Muffin 1.00
Manhattan Bagel & Cream Cheese 1.00

Beverages
Coffee - Fresh Ground Columbian (free refills) -- .94
Decaf (free refills) -- .94
Hot Tea - Regular or Decaf (free refills) -- .94
Hot Chocolate -- .94
Small Large
Orange Juice 1.50 2.00
Tomato Juice 1.50 2.00
Apple Juice 1.50 2.00
Grapefruit Juice 1.50 2.00
Milk (2%) .85 1.00
Chocolate Milk (one size only) -- 1.00
Soda - pepsi, diet pepsi, mt. dew, 7up, punch (free refill) .95 1.25
Iced Tea - Fresh Brewed (free refill) -- 1.25
Lemonade (free refill) -- 1.25

Diner Milkshakes
--We make our own ice cream.--
Chocolate, Vanilla, Strawberry, Black & White 2.50

Diner Innovations
Grille Sandwiches
--All served on Diner sourdough rolls with lettuce and tomato. Add a side of fries for 1.00--
Chicken Reuben Grilled chicken, kraut, Swiss, and dressing on rye 4.95
The Longhorn Six ounces of grilled ribeye steak with grilled onions 5.50
Blackened Tuna Cajun style tuna steak with cucumber sauce and sprouts 4.95
(V) Portabella Mushroom With melted provolone, garlic mayo and sprouts 4.50

Deli Style Sandwiches
--All deli sandwiches served on Diner sourdough with chips and a pickle. Make it a platter with fries for 1.00--
Pittsburgher Hot pastrami, slaw, lettuce and fries piled up on sourdough 4.95
Californian Smoked turkey, lettuce, tomato, cheddar, sprouts, and house dressing 4.95
Roast Beef Split top round, sliced thin with garlic mayo, lettuce and tomato 4.95
(V) Hummus Zesty black bean hummus with lettuce, tomato and sprouts 4.50
Choice of Tuna, Chicken, or Egg Salad on whole wheat 4.25

Way Superior Salads
(H) Chef Salads Mixed greens, fresh veggies, tomato, onion, egg and cheese in a bread bowl 5.25
Chicken Caesar Salad Mixed greens, croutons, fries, parmesan and charbroiled chicken 5.75
Cajun Chicken Salad Spicy cajun chicken with cool bleu cheese dressing and all the fixins 5.75
Grilled Chicken Salad Mixed salad bed, egg, cheese, fries and charbroiled chicken 5.75
Grilled Steak Salad Mixed greens, veggies, egg, cheese, fries and ribeye 5.95
Add Ham or Turkey 1.00
Add a Bread Bowl to Any Salad 1.50
Dressings House (garlic vegetable), Bleu Cheese, Buttermilk, Caesar, Honey Mustard, Balsamic Vinaigrette, 1000 Island --
House Tossed Salad 1.75

Almost World Famous
Macaroni & Cheese 4.50
With "Stuffings" if you like: Bacon, Ham, Sausage, Mushrooms, Peppers, Onions, Spinach, Veg, Sauce, Chili .60 each

Homemade Soups
--All made right here at the Diner--
-- Cup Bowl
(V) Vegetarian Vegetable 1.50 2.50
Chicken Noodle 1.50 2.50
Soup Du Jour 1.50 2.50
French Onion (one size only) 3.00
Chili (add cheese for .50) 1.95 2.95

Great Snacks
Chicken Tenders 5.95
Mozzarella Sticks 3.95
Southwestern Munchers 3.95
Zucchini 3.95
Above items include complimentary side of marinara
Onion Rings small 1.95 large 3.95
French Fries 1.50
Pound of Fries with Cheese 3.95

On the Side
Mashed Potatoes and Gravy 1.95
Cottage Cheese 1.00
Cole Slaw 1.00
Sourdough Bread 1.00
Side of Any Sauce .75

A gratuity of 15% for parties of 5 or more will be added. PA Sales tax added at register.

Traditional Diner Sandwiches
Feature Burgers
--Diner Burgers Contain 100% Beef!
University Burger One half pound, shredded three cheese, lettuce, tomato, and mayo 3.95
Turkey Cheese Burger Ground turkey, grilled onion, American cheese, lettuce, tomato, and dijon 3.95

Classic Diner Burgers
--The Burgers Are All Half Pounders! Served on sourdough kaiser with lettuce and tomato. Add fries for 1.00--
Diner Burger 3.75
Cheese Burger 4.25
Bacon Cheddar Burger 4.50
(V) Veggie Burger 3.95

Grilled Chicken Sandwiches
--Served on sourdough kaiser with lettuce and tomato. Add fries for 1.00--
Plain Grilled Chicken 3.95
Aggie: Barbeque, onion, & jack 4.25
Bacon Cheddar Chicken 4.50
Cajun Chicken: Cucumber sauce & sprouts 4.25

Cheesesteaks
--Includes sauteed onions, mushrooms and peppers on a Diner hoagie roll with marinara sauce and cheese. Add a side of fries for 1.00--
Alumni Reunion Classic steak, chipped and chopped 4.95
Chicken Cheesesteak Sliced grilled chicken 4.95
(V) Veggi Cheesesteak Sauteed fresh veggies 4.95

Diner Fare
Hot Roast Beef or Turkey Sandwich Served with mashed potatoes & gravy 4.95

Classic Sandwiches
Grilled Cheese 2.95
Grilled Ham & Cheese 3.50
BLT 3.95

Club Sandwiches
--Served with Potato Chips--
#1 Undergraduate: Cheeseburger 4.75
#2 Townie: Gourmet Turkey 4.75
#3 Greek: Chicken Salad 4.75
#4 Frosh: Roast Beef 4.75

Full Meal Deals
--Includes Tossed Salad and Sourdough Bread--
Meatloaf Homemade meatloaf with real mashed potatoes and gravy 5.50
Ribeye Six ounces of grilled ribeye with choice of potato 6.95
Fish & Chips Fried haddock, french frie and cole slaw 4.95
Lasagna Sweet italian sausage lasagna, made right here, at the Diner 4.95

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Wednesday, March 8 $65
Smoked haddock and savoy cabbage salad with lemon and herbs
Green asparagus velouté with pancetta and crème fraîche
Grilled Wolfe Ranch quail and duck liver crépinette with fried Yellow Finn potatoes and
Chino Ranch greens
Apple jalousie tart with Sicilian sabayon

Thursday, March 9 $65
Green asparagus and frisée salad with pancetta and egg
Tomales Bay oyster chowder with black cod and herbs
Spit-roasted Hoffman Farm chicken with sherry vinegar sauce, braised Belgian endive,
and rice pilaf with chanterelle mushrooms and green garlic
Meyer lemon éclairs

Friday, March 10 $85
An apéritif
Roasted scallops with fennel and blood orange vinaigrette
Green asparagus risotto with crispy pancetta and Parmesan
Grilled rack, loin, and leg of Cattail Creek Farm lamb with sorrel and bread crumbs; with roasted
Chino Ranch turnips and carrots, chanterelle mushrooms, and garden lettuces
Mandarin-kumquat soufflé

Saturday, March 11 $85
An apéritif
Spring vegetable salad with coriander vinaigrette
Dungeness crab navarin with lemongrass and ginger
Grass-fed Big Valley Ranch bison tenderloin à la fiçelle with béarnaise sauce and Chino Ranch
vegetables and greens
Passion fruit and mandarin ice cream meringue tartlet

Etta's Dinner Menu

Please note that our menus change daily. This menu is from a recent evening at Etta's. Please call
206-443-6000 to request a faxed copy of today's menu.

STARTErs

Today's oyster on the half shell, tabasco
mignonette   2.50 ea

Tom's tasty tuna sashimi salad, wasabi tobiko, green onion pancakes   14.

Flash fried pacific calamari, green olive salsa   11.

Soy and ginger glazed gulf prawns, peanuts, napa cabbage salad, red chili dressing  13.

A simple cheese plate with dates, red wine figs, and spanish almonds   13.

Seared "day boat" scallops, salsify-honey crisp apple soup, hazelnuts, black pepper oil  14.

Tom's dungeness mini-crabcakes, green tomato relish   12.

Smoked sake salmon, sesame crackers, hot chinese mustard   8.50

Crispy shrimp and ginger spring rolls   13.

Kasu black cod, sweet & sour vegetables, ocean salad, pickled ginger   12.

Steamed penn cove mussels or clams, oven roasted tomatoes, baby chick peas, pernod, cream  12.

Incredible spanish anchovies, marinated olives, salted almonds, gwen's
breadsticks   10.

Dungeness crab cocktail, cucumbers, green papaya, mint   13.

SOUPS AND SALADS

Etta's manila clam chowder   5. cup / 7. bowl

Black bean and smoked ham soup, tomatillo salsa   5. cup / 7. bowl

Hearts of romaine, caesar dressing, herbed croutons, spanish anchovies  9.

Spinach, frisee and pear salad, curried cashews, smoky bacon   10. / 15.

Wedge of iceberg, creamy oregon blue cheese dressing   8.

Dungeness crabmeat salad, watercress, avocado, lime vinaigrette   15.

ENTREES

Etta's rub-with-love alaskan king salmon, cornbread pudding, shiitake relish   26.

Tom's fresh dungeness crab cakes, green cocktail sauce, french fries   26.

Citrus marinated alaskan black cod, saffron braised fennel, baby chick peas, spinach  26.

Oregon quail, toasted farro, wilted endive, cranberry mustard, port jus  26.

Albacore tuna seared rare, fingerling potatoes, chorizo, mussels, spanish almond romesco  24.

Pepper crusted pork tenderloin, beluga lentils, bacon braised cabbage, celeryroot, grain mustard-apple butter  25.

Housemade butternut squash tortelloni, cipollini onions, spinach, sage, grana parmesan  20.

Thai fried chicken salad, green papaya, peanuts, plum sambal, nuoc cham  17.

Oregon country beef rib eye steak, pan fried potatoes, kassler ham, balsamic roasted onions, goat cheese, grain mustard sauce  34.

Oregon country beef burger, green tomato jam, smoky bacon, housemade pickles  12.
with tillamook cheddar   13.

Chilled spicy peanut noodles
with lemongrass chicken   13.
with shiitake-eggplant skewer   13.

Crispy ling cod fish and chips, red cabbage slaw 14.

SIDES

cornbread pudding
french fries
aromatic rice
grilled japanese eggplant with soy-honey glaze
roasted beets with blue cheese & walnuts
lacinato kale with cipollini onions and golden raisins

6. each

Marinated Fresh Sardines
with Caramelized Fennel and Lobster Oil $11

Warm Tripe “alla Parmigiana” $11

Grilled Octopus
with “Borlotti Marinati” and Spicy Limoncello Vinaigrette $14

Roasted Beet Salad
with Ricotta Salata $13

Steamed Cockles
with Red Chiles and Basil $13
Three Goat Cheese Truffles with Peperonata $ 12

Raw Porcini
with Arugula, Parmigiano and Aceto Manadori $17

“Neci con Funghi Misti” $15

Five Autumn Vegetable Salad
with Goat’s Milk Ricotta and Pumpkin Seed Oil $14

Baby Red Oak Leaf
with Black Olive Blood Orange Citronette $9

Warm Lamb’s Tongue Vinaigrette
with Chanterelles and a 3-Minute Egg $12

Prosciutto San Daniele “Riserva”
with Black Pepper “Fett’unta” $14

Pig Foot “Milanese”
with Rice Beans and Arugula $15

Testa
with Pickled Pearls and Thyme Vinaigrette $10

Babbo Salumi
with “Cipolle Modenese” and Babbo Olives $14
Armandino’s Salumi
Finnochiona and Culatello $16

P R I M I

Goat Cheese Tortelloni
with Dried Orange and Wild Fennel Pollen $19

Spaghettini
with Spicy Budding Chives, Sweet Garlic and a One Pound Lobster $24

Maccheroni alla Chitarra
with Oven Dried Tomatoes, Red Chiles and Bottarga di Muggine $19

Bucatiniall’Amatriciana
with Guanciale, Hot Pepper and Pecorino $19

Fettuccine
with House-Made Pancetta, Artichokes, Lemon and Hot Chiles $22

Garganelli
with “Funghi Trifolati” $20

Mint Love Letters
with Spicy Lamb Sausage $18

Lamb’s Brain “Francobolli”
with Lemon and Sage $18

Goose Liver Ravioli
with Balsamic Vinegar and Brown Butter $19

Black Pepper Pappardelle
with Wild Boar Ragu $23

Pappardelle Bolognese $18

Pumpkin “Lune”
with Sage and Amaretti $17

Homemade Orecchiette
with Sweet Sausage and Rapini $18

Gnocchi
with Braised Oxtail $19

Beef Cheek Ravioli
with Crushed Squab Liver and Black Truffles $21

Linguine
with Clams, Pancetta and Hot Chiles $20
Black Spaghetti
with Rock Shrimp, Spicy Salami Calabrese and Green Chiles $25

S E C O N D I

Spicy Two Minute Calamari
Sicilian Lifeguard Style $23

Whole Grilled Branzino
with Roasted Cardoons and Lemon Oregano Jam $29

Wild Striped Bass
with “Passato di Zucca” and Chorizo Vinaigrette $29

Duck
with Sweet and Sour Cabbage, Speck and Brovada $29

Barbecued Squab
with Roasted Beet “Farrotto” and Porcini Mustard $27

Grilled Quail
with “Scorzonera alla Romana” and Saba $27

Grilled Guinea Hen
with Pumpkin Fregula and Black Olive Vinaigrette $26

Rabbit
with Brussels Sprouts, Pancetta and Carrot Vinaigrette $28

Grilled Pork Chop
with Artichokes, Cipolline and Aceto Manodori $29

Fennel Dusted Sweetbreads
with Sweet and Sour Onions, Duck Bacon and Membrillo Vinegar $26

Grilled Lamb Chops “Scottadita”
with Eggplant “in Scapece” and Lemon Yogurt $29

“Brasato al Barolo”
Braised Beef with Porcini Mushrooms $29

Barbecued Skirt Steak with Endive “alla Piastra” and Salsa Verde $27

Deconstructed Ossobuco for Two
with Saffron Orzo, Cavolo Nero and Chestnut Gremolata $65
Grilled Ribeye for Two
with Roasted Potatoes and Aceto Manodori $65

C O N T O R N I

Roasted Beet Farrotto $7
Rapini with Roasted Garlic $7
Roasted Potatoes with Rosemary $7
Pumpkin Fregula $7
Babbo Greens with Roasted Shallots $7
Brussels Sprouts with Pancetta $7

P A S T A T A S T I N G M E N U

Black Tagliatelle with Parsnips and Pancetta

“Vespa Bianco,” Bastianich 2002

Baccala “Mezzalune” with Black Olive Butter

Bardolino Chiaretto, Guerrieri Rizzardi 2004

Garganelli with “Funghi Trifolati”

Ghemme, Cantalupo 1996

Fernando’s Pyramids with “Passato di Pomodoro”

Barbera d’Alba, Poderi Roset 2001

Pappardelle Bolognese

“Arbis Ròs,” Borgo San Daniele 2002
“Panna Cotta al Vincotto di Lampone”

Brachetto d’Acqui, Braida 2004

“Tortina al Cioccolato con Meringa”

Passito di Pantelleria “Turbè,” Salvatore Murana 2003

Zucchini Spice Cake with Olive Oil Gelato

Moscato d’Asti “Cascinetta,” Vietti 2004

$64 per person *

(Accompanying wines $50 per person – As listed above)

(“The Riserva Selection” of wines $95 per person – For details ask our Sommeliers)
*Our Pasta Tasting requires the participation of the entire table.

T R A D I T I O N A L T A S T I N G M E N U

Babbo Duck Bresaola
with Cavolo Nero and “Giardineria”

Sicilia Bianco “La Segreta,” Planeta 2004

Pappardelle
with Chanterelles and Thyme

Morellino di Scansano “I Perazzi,” La Mozza 2004
Duck Tortelli with “Sugo Finto”

Montepulciano d’Abruzzo, Torre dei Beati 2003 (Abruzzo)

Grilled Venison
with Acorn Squash Caponata and Black Truffle Vinaigrette

Carmignano, Tenuta di Capezzana 2001
Coach Farm’s Finest with Pink Peppercorn Honey

Franciacorta Brut, Bellavista NV
Almond “Ciambella” with Fig and Almond Marmelatta

Moscato Rosa, Zeni 2003

Bittersweet Chocolate Crema

Moscatel “Emilin,” Emilio Lustau
Vanilla Bean Bavarese with Brown Butter and Laurel

Vin Santo, Fattoria Montellori 1997

$70 per person *

(Accompanying Wines $50 per person – As listed above)

(“The Riserva Selection” of wines $95 per person – For details ask our Sommeliers)

*Our Traditional Tasting requires the participation of the entire table

D O L C I E F O R M A G G I

Chocolate Hazelnut Cake
with Orange Sauce and Hazelnut Gelato, $9

Warm Blueberry Crostata
with Creme Fraiche and Cinnamon, $9

Strawberry Gelato "Panino"
(with Aceto Tradizionale, $10 supplement), $9

Torta del Sole
with Olive Oil Gelato and Citrus Crema, $9

Saffron Panna Cotta
with Peaches, Peach Sorbetto and Lemon Balm, $9

Ricotta and Robiola Cheesecake
with Figs and Rasberries, $9

Pistachio and Chocolate Semifreddo
$9

Biscotti and Cookies
$8

Assortment of Gelati and Sorbetti
$8

Selection of Three Cheeses, $10
Selection of Five Cheeses, $14
Selection of Seven Cheeses, $16
Pecorino Toscacci
Robiolo Bosina
Coach Farm's Finest
Taleggio Latte Crudo
Piave Vecchia

Soup of the day
fresh soup prepared daily $5.95 Kategna
injera coated with berbere and kibe and toasted crisp $7.95 Engouday Tibs
sauteed mushrooms seasoned with a blend of mild spices $7.95 Azifa
lentil salad seasoned with herbs and spices $5.95 Misir Injera
toasted injera with misir spread $6.95 Ghenet Salad
fresh greens, tomatoes, peppers, tossed with house vinaigrette $6.95 Sambusa
pastry dough stuffed with spicy minced meat or vegetables $5.95 Kitfo Tiklil
finely chopped prime beef seasoned and rolled in Kategna $10.99

Doro Wett
seasoned chicken served in a flavorful sauce and delicately spiced to create an exquisite dining experience $13.95 Doro Aletcha
mildly seasoned chicken served in lightly sauteed onion sauce $12.95 Doro Tibs
scalloped chicken breast marinated and sautéed to perfection served with injera or rice $14.95

Siga Wett
morsels of prime rib served on awaze and kibe sauce prepared with a blend of spices $15.95 Kitfo
finely chopped prime beef seasoned with mitmita and nitir kibe served raw like steak tartar or slightly cooked $17.95 Siga Tibs
morsels of shell meat marinated in tej and sauteed to perfection $16.95 Gored-Gored
cubed meat smothered with awaze and nitir kibe $16.95 YeSiga Aletcha
mild prime rib stew served in a lightly browned onion sauce $14.95

Gomen be Siga
mild beef stew served in lightly browned onion sauce
$14.95

Yebeg Tibs
tender lamb morsels marinated in wine and sauteed to perfection $16.95 Kelil Merek
light lamb stew seasoned with awaze and tossed in injera $12.95

Asa Tibs
catch of the day pan fried crisp and served with served with seasonal salad or rice $19.95

Shrimp & Scallop Tibs
sauteed shrimp and scallops served on awaze and kibe sauce and greens or rice $20.95

Misir Wett
lentils cooked slowly in flavorful berbere sauce with a blend of spices $11.95

Aterkek Aletcha
split peas prepared with light sauce $11.95

Shiro Wett
spicy bean dish in a sauce of flavored with herbs and spices $11.95

Shiro Aletcha
mild bean dish in a delicately flavored herb sauce. $11.95

Atkelt Wett
cabbage, potatoes and carrots cooked in a mild caramelized onion sauce $11.95

Gomen Wett
collard green cooked to perfection with spices $12.95

Shimbra Asa
chick peas flour molded(dumpling) sauteed and cooked in berbere sauce. (served on Tuesdays and Thursdays) $12.95

Fasolia Wett
string beans and carrots sauteed in caramelized onion $12.95

Atkelt Salad
potatoes, carrots and red beets in home made salad dressing $11.95

SAMPLE DINNER MENU ~ summer 2005

our menu changes daily

local market tasting menu
1st course
pure luck claire de lune & bacon-wrapped grilled fig
2nd course
fennel, crimini & parsley salad with creamy olive dressing
3rd course
smoky grouper with eggplant puree, okra & green pepper cream
4th course
broken arrow antelope sirloin, kennebec fries & sherry-blueberry cream
5th course
flourless chocolate-almond cake with brazos supreme chocolate ice cream
five courses $40
a texas wine with each course $60
a vegetarian tasting menu, and other substitutions or changes, may be possible

seasonal plates
5.
seasonal soup: broccoflower cream with nutmeg
organic greens, roasted nuts, granny smith apple & manchego
beets with marjoram pesto, pinenuts, feta & honeyed red onions
chopped salad:green romaine, white endive, radicchio, beets, baby split chickpeas, cucumbers, mint
frisee, crispy bacon, apple, celery, potato, sieved egg
avocado "sashimi"

10.
organic carrot-red miso broth, tofu, spinach, edamame, shiitake
moroccan-style quail, chickpea ravioli, pistachios, dates & orange sauce

20.
sesame-crusted sticky rice, broccoli rapini, farro, edamame & local shell beans, pickled plums
cappellini with shrimp & habanero-chili sausage brochettes & roasted tomato sauce with basil
grilled, marinated chicken, orecchiette with broccoli rapini, pesto, capers & ricotta salata
chermoula halibut, cracked wheat & lemon sauce
pistachio-crusted wild salmon, warm spinach, mandarin sauce
crisp, flat buddy's chicken, milled potatoes, salsa verde

PROTEINS SAUCES
$15
portobello "steak" with tofu beurre blanc
tuna steak blossom butter
whole baby snapper bordelaise
2 texas cross quails coconut chutney
roast organic chicken, french-cut lime-soy mignonette
niman ranch velvet steak, pan-seared mustard fruits
caramel beef cubes seasoned salt
$20 sweet-hot mustard
b3r beef filet mignon
tautog - east coast black bass

5. SIDES
curried okra *
carrots with ginger *
braised greens, garlic confit & lemon *
sweet soy-braised beets *
sauteed fennel & sorrel *
milled potatoes
celery root & potato gratin
mac n' cheese

* = organic
20% added to tables of 5 or more
all of our meat, game & poultry is hormone- & antibiotic-free
we purchase seafood using guidelines from the monterey bay aquarium

SAMPLE DESSERT MENU ~ our menus change daily

5.
classic vanilla bean crème brulee
orange granita, almond biscotti
caramel semifreddo, candied lemon, balsamic syrup
plate of pecan pralines

10.
rogue river oregonzola, black mission figs, lavender honey, toasted hazelnuts
cowgirl creamery fromage blanc cheesecake, chestnut honeyed pinenuts, lone star honeycomb
bittersweet chocolate ganache, sour cherry bread pudding, crème anglaise

15.
farmstead cheese selection: 3 goat cheeses/3 places
cana de cabra, Spain
gabietou, jean d'alos, France
juniper grove tumalo tomme, Oregon

SPECIALTY DRINKS

7. RATAFIAS
A ratafia is a fortified wine infused with seasonal produce. it so perfectly captures a moment in time, a season at its ripeness, a mouth full of memories.

We make our ratafias with local, organic produce, white wine, vodka, vanilla beans & sugar. try these ratafia drinks or just have a ratafia on its own, shaken or on the rocks. a perfect way to start your evening, raise your glass and toast, "t'afia" (which means "to your health" or "the deal is done").

ratafia royale
spiced quince cordial ratafia & champagne

ratafia-tini
blood orange & garden basil ratafia, fresh basil leaf

ratafia rocks
blackberry-peach ratafia, op aquavit, muddled garden mint

west indian ratafia punch
pineapple ratafia, flor de cana dark rum, melting pineapple essence

8.
CHAMPAGNE COCKTAILS

bellini
champagne, peach schnapps, melting peach essence

brown velvet
champagne & young's double chocolate stout

pimm's royal
pimm's, champagne, lemon, juiced cucumber

9.
COCKTAILS

These versions of classic cocktails offer sweet, sour or bitter flavors to ready your palate for the meal.

the 'cot banger
turi vodka, galliano, apricot juice

hangar gimlet
hangar 1 lime vodka, fresh lime & lemon juice, kaffir lime

bee's knees
flor de cana, cointreau, melting orange essence

long-legged & dirty
ketel 1 vodka, melting olive essence

Our wine list philosophy: We are dedicated to carrying small-production and hand-crafted wines, beers and spirits. Our list always has a diverse selection of grape varietals and all wines are food-friendly. Don't worry if you don't recognize a wine, our well-trained staff can always help you select the right wine for you and your meal. Our wine list changes weekly, sometimes daily. This list was published December 2004; we cannot guarantee that the wines listed here will be in stock.

I have found that it is perfectly possible to drink pretty much anything while eating pretty much anything else. ...I think that for every dish there probably is one perfect wine, but that for most of us life is too short to work out what it is.

Jancis Robinson

grower champagnes
These sparkling wines are wines first, bubbles second. The winemakers behind these small labels give us distinctive sparklers that tell the tale of their origins.

nv gaston chiquet carte verte 1er cru brut dizy, france
nv h. billiot fils brut reserve ambonnay, france
96 chartogne-taillet cuvee fiacre brut merfy, france
nv jacques selosse grand cru blanc de blanc brut france

champagne
nv laurent-perrier cuvee rose brut france

american sparklers
nv gruet brut methode champenoise new mexico 8.00 32
98 handley brut methode champenoise anderson valley (70% pinot noir / 30% chardonnay)

pink is where it's at
The much-maligned rosé too sweet? too girlie? doesn't taste like anything? Well, if you knew rosé, like we knew rosé, you'd be seeing pink with almost every course. We promise you dry, not sweet flavor palates ranging from cranberries and strawberries to lemon and cherry and spice. So nice. Try the pink with bubbles or without. Try it with a spicy dish or a roasted fish. Just try it.

australia
02 lilly pilly red velvet australia

california
02 verdad grenache/tempranillo central coast, california

greece
02 kir yianni akakies greece

sicily
02 tasca d'almerita rose di regaleali sicily

texas
02 alamosa wine cellars rosato di sangiovese bend, texas

white and red wines
We organize our wine list into four categories – whites by varietal and whites by place; and reds by varietal and reds by place. We serve every wine by the glass and we are happy to pour you a taste of any wine to help you with your wine choices.

whites by varietal

arneis
02 matteo correggia roero arneis piemonte, italy

blanc du bois
03 haak vineyards blanc du bois santa fe, texas

blends
02 texas hills vineyard due bianco (pinot grigio/semillon) johnson city, texas organic
03 travis peak select due ami (pinot blanc/chardonnay) marble falls, texas

chardonnay
03 becker chardonnay fredericksburg, texas
03 elderton unwooded chardonnay barossa valley, south australia
03 verget macon villages chardonnay france unoaked
01 dm. thierry hamelin vielles vignes chablis france
01 bernard ambroise bourgogne france
02 hendry blocks 9 & 21 chardonnay napa valley, california
01 hubert lamy saint-aubin 1er cru chardonnay bourgogne, france

colombard (crisp & dry; french export)
03 primo estate la biondina adelaide, australia

fume blanc
03 becker vineyards fume blanc fredericksburg, texas
02 lolonis fume blanc mendocino county, california organic

furmint (dry and full-bodied – like a chardonnay)
01 oremus mandolas furmint tokaji hungary

gewurtztraminer (pungent, full-bodied, opulently aromatic great with spicy food)
03 handley gewurztraminer anderson valley, california
02 lucien albrecht gewürztraminer alsace

picpoul-de-pinet (fun to say and drink ! crisp & lemony)

pinot grigio
03 seghesio pinot grigio russian river valley, california

pinot gris (super-rich, dry, pairs well with food without distracting aroma)
02 oak knoll pinot gris willamette valley, oregon

riesling
03 bell mountain dry riesling fredericksburg, texas
02 paraiso riesling monterey county, california
02 josef biffar deidesheimer kieselberg riesling kabinett pfalz, germany
02 frankland estate riesling western australia
02 spreitzer reisling kabinett halbtrocken rheingau germany
01 darting durkheimer nonnengarten rieslaner auslese pfalz, germany
02 donnhoff norheimer dellchen riesling spatlese nahe, germany

sauvignon blanc
03 philippe portier quincy loire valley, france
03 pike & joyce sauvignon blanc australia
02 ruston sauvignon blanc napa valley, california organic

scheurebe (a virtually perfect wine – a riot of sage & grapefruit, spicy & clear)
01 weingut kassner-simon scheurebe spatlese pfalz, germany

viognier (perfumy & aromatic, apricots, peaches)
03 becker viognier fredericksburg, texas
01 alamosa wine cellars viognier bend, texas

xarel-lo (fresh & lightly aromatic - great with fish!)
01 segura viudas creu de lavit xarel-lo spain

reds by varietal

aglianico (full aromas, powerful intense flavors; grown in volcanic soil)
00 cantine del taburno aglianico fidelis campania, italy

barbera (naturally high acidity, juicy blackberries)
01 seghesio barbera north coast california

blends
02 ochoa garnacha & graciano navarra, spain
00 santa duc les vieilles vignes cotes du rhone france
01 verdad tempranillo/syrah/grenache santa ynez valley, california organic
00 godwin meritage alexander valley, sonoma, california

cabernet franc
01 ruston cabernet franc napa valley, california

all cab & mostly cab
02 mcpherson cellars cabernet sauvignon lubbock, texas
99 powers cabernet sauvignon/merlot columbia valley, washington
02 travis peak select cabernet sauvignon marble falls, texas
01 joseph moda amarone cabernet sauvignon/merlot mclaren vale australia

carignan
02 dm borie de maurel minervois carignan languedoc-roussillon, france

claret (cabernet sauvignon, cabernet franc, merlot)
02 becker vineyards les trois dames claret fredericksburg, texas
00 harrison vineyards claret napa valley, california

grenache (rustic, chewy, big & bold flavors)
02 agramont old vines garnacha navarra, spain
01 beckmen grenache california

merlot
01 mcpherson cellars merlot lubbock, texas
01 l’ecole 41 merlot seven hills vineyard walla walla, washington
01 fisher vineyard merlot napa valley, california

mourvedre
02 hewitson old garden mourvedre barossa valley south australia

negre
01 finca son bordils negre spain

petite sirah
00 lolonis orpheus petite sirah redwood valley, california organic
01 delectus petite sirah napa valley, california

petit verdot
00 murphy-goode petit verdot alexander valley, california

pinot noir
01 peregrine hill pinot noir ft. stockton, texas
01 foris pinot noir illinois river valley, oregon
02 soter pinot noir oregon

sangiovese
01 texas hills sangiovese johnson city, texas
00 alamosa sangiovese riserva bend, texas
02 flat creek estate super texan sangiovese marble falls, texas

syrah/shiraz
03 wishing tree vineyard shiraz australia
01 green vineyards cardinia hills shiraz central victoria australia
01 kunin wines alisos vineyard syrah santa barbara county, california
02 elderton shiraz barossa valley australia

xinomavro (concentrated and intense flavors of blackberry, plum, cassis & chocolate....yummm)
00 karidas vineyards karyda xinomavro naoussa, greece

zinfandel
01 rosenblum cellars rockpile road vineyard zinfandel dry creek valley, california
00 sausal old vines zinfandel alexander valley, california

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JoJo, New York, NY

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The Dog
Chicago-Style Hot Dog with all the trimmings: 'nuff said.
$1.50

The Elvis
Polish Sausage: Smoked and savory - just like the King.
$2.25

The Paul Kelly
Bratwurst: Soaked in Beer – sort of like Paul.
$3.00

The Virgil “the Turk” Sollozzo
(formerly the Luca Brasi)
Italian Sausage: Leave the gun, take the sausage.
$2.75

The Jennifer Garner
(formerly the Britney Spears)
Fire Dog: Mighty hot!
$2.25

The Madonna
(formerly the Raquel Welch and the Ann-Margret)
Andouille Sausage: Mighty, mighty, mighty hot!
$3.50

The Game of the Week
See the special's page for this week’s game sausage.

The Don Rickles
Thuringer: Beef, pork and garlic – you’ll like it, you hockey puck.
$3.00

The Steve Diggle
(formerly the Howard Devoto)
Vegetarian Dog: Meatless . . . and delicious!
$2.50

The Shawon Dunston
(formerly the Rick Reuschel)
Chicken Sausage: Classic Italian-style or zesty Sante Fe-style
$3.25

The Ace Patrick
(formerly the “Psycho” Ronnie Raines)
Corn Dog: Deep fried to a golden splendor – it’s corntacular!
$1.50

(Still Just) The Charlie and James Sohn
For the youngsters: Bagel dogs and tater tots – kids love’em.
$2.25

The (Your Name Here)
Today’s celebrity sausage: See the special's page.

Add Chili to any sausage: 50¢
Add Cheese to any sausage: 25¢

FRESH-CUT FRENCH FRIES
small ............... $1.25 large ............... $2

DUCK FAT FRIES ..... $3.50
(Friday & Saturday only)

CHEESE FRIES
small ............... $2 large ............... $2.75

SODA
small ............... $1 large ............... $1.75

The Game of the Week
Burgundy Wine Smoked Buffalo Sausage with Chipotle Dijonnaise and Goat Cheese
$6.00

The Cheree Dussair (Today's Celebrity Sausage)
Lots o' Game Sausage Bowl o' Chili
$5.00

Other Specials
One-Third Pound Uncured Pork Kielbasa with Guinness Stout Mustard and Sharp Cheddar Cheese
$5.50

Cognac-Infused Smoked Pheasant Sausage with Port-Dijon Mustard Cream and White Truffle Cheese
$6.00

Garlic and Fontina Cheese Chicken Sausage with Roasted Garlic Dijonnaise and Romano Cheese
$6.00

Hot Doug's Ribeye Steak Sausage with Blue Cheese Dijonnaise and Caramelized Onions
$7.00

Mint and Garlic Lamb Sausage with Warm Curried Applesauce and Feta Cheese
$7.00

Tequila, Black Bean and Lime Chicken Sausage with Spicy Mexican Mustard, Jicama-Tomatillo Salsa and Chihuahua Cheese
$6.50

dinner at the shack - autumn 2005

**oysters

east coast each
Island Creek, Duxbury, MA 2.00
Bluepoint, CT 1.50
Wellfeet, Cape Cod, MA 2.50
Osterville, MA 2.00
Moonstone, RI 2.00
Barnstable, MA 1.75
Pemaquid, ME 2.25
Winter Point, ME 2.25

west coast
Kumamoto, WA 2.50
Kusshi, WA 2.00

canada
La St. Simon, NB 2.00
Malpeque, PEI 1.50

oyster shooter
freshly shucked oyster with spicy sauce & chilled stoli vodka... 6.50

**clams
each
count littlenecks 1.50
topneck clams 1.35
cherrystone clams 1.35
cherrystone seviche (4) 6.00

**oyster tasting 
          a selection of 5 of our finest oysters                     chef's choice…........11.00
shrimp, crab & lobster
each
shrimp cocktail, you peel ’em 1.75
shrimp cocktail. we peel ‘em 2.00
snap & eat jonah crab claws 2.25
split chilled half lobster (chix) 11.00

**tower of power
for 2 or more: 8 oysters, 8 littlenecks
4 shrimp & 4 crab claws…………. 38.00
add 2 chilled lobster halves……….58.00

**These items are served raw or cooked to order. Consumption of raw or undercooked seafood, poultry, eggs or meat may increase risk of food born illness.

chowders & soups
creamy clam chowder cup 4.00 bowl 8.00
bermuda fish & crab chowder cup 4.00 bowl 8.00 

starters & snacks
steamers, drawn butter 1 lb. 9.50 2 lb. 18.00
mussels, wine, garlic & herbs 8.50
grilled littleneck clams (6), garlic butter 9.50
sweet corn fritters with maple syrup 6.00
fresh tuna tartare, peppered flatbread 9.00
grilled portobello mushroom & roasted peppers with local blue cheese  7.50
buffalo chicken wings 8.00

salads
cucumber & iceberg salad 4.00
mixed green salad 5.00
chopped greek salad - romaine, olives, red onions, cucumbers, tomatoes & feta          7.00
classic waldorf salad with apples & walnuts 5.00
vietnamese salad with maine shrimp, cabbage  & peanuts       9.50

jasper’s pan roasted lobster
with chervil & chives …1 ½ lbs.
big bucks …..38.00

hard shell lobsters
in the rough, steamed lobsters are a new england favorite and are priced lower than specialty (big bucks) lobsters. served with drawn butter & fresh vegetable.
chicken (1 lb) 22.50
half (1 ½ lb) 33.50
select (2 lb) 44.50
jumbo (3 lb) 65.00

summer shack clam bake
lobster (1lb.), mussels, clams, corn,
potato, egg & chouriço 28.00

alaskan king crab legs                        
kettle steamed 1 1/4 lb  35.00
                    
fish & shellfish
we buy fresh fish and shellfish every day & offer them as grilled specials (or baked or sautéed). unless otherwise noted, seafood dinners are served with fresh vegetables.

wood grilled seafood:
daily specials are matched with appropriate sauces or relish –species are listed on the blackboard ….market

jerked fish – coated with an authentic, very spicy jamaican jerk rub and cooked slowly over the wood grill - choose any of the grilled fish off the blackboard for the same price.

“be good to yourself” special: chef’s choice of a grilled fish that is high in omega 3 acids – 6 ounce portion with salad & rice (meets guidelines for diabetic, zone & other healthy diets) ....market

cod cakes with baked beans 12.00
baked boston scrod, shack style 15.00
monkfish braised in hard cider with apples, cider & cream                    16.00

"shack bouillabaisse" - provencal style
seafood stew with lobster, mussels, clams, squid and two fish (1lean, 1rich)  in a fennel, tomato
& saffron broth wine.  served with rice…. 25.00

crispy fried seafood
dinners include coleslaw & fries
ipswich whole belly clams 10.50 22.00
cornbread crusted oysters 8.00 17.00
florida rock shrimp 9.50 20.00
rhode island calamari (spicy & greasy) or plain with red sauce 7.50 16.00
fish and chips 15.00
sea scallops 20.00

sandwiches served with pickles & fries
summer shack corn dog 4.50
jumbo pearl hot dog 5.00
dog with kraut 5.50
kids burger.... 4.50                             with cheddar 5.00
long burger with cheddar or blue 8.50
grilled cheese 5.00
crispy fried fish sandwich 9.00
fried clam roll 12.00
classic lobster salad roll 15.50

shack surf & turf - grilled & marinated shrimp and steak tips - with french fries .......22.00

meat & poultry
jasper's fried chicken
4 pieces with a scoop of potato salad 11.00
franks, beans, brown bread 9.00
nancy's meatlosf with mashed potatoes 11.00
steak tips, marinated & grilled, fries 16.00

side orders
corn on the cob 2.50
daily vegetable 3.00
broccoli rabes with garlic and hot pepper 4.50
baked acorn squash with brown sugar 4.50
coleslaw 2.50
jasmine rice 2.50
french fries                                  2.50 large   4.50
creamy (no skin) mashed potatoes 4.00
all-american potato salad 3.00
shells & cheese (cheddar) 5.00
griddled brown bread 3.00
boston baked beans 3.50

freshly baked desserts
homemade pies (blackboard) 4.00
autumn fruit crisp 5.00
warm indian pudding with sorft serve  4.00 
twisted boston cream pie 5.00

soft serve ice cream
vanilla, chocolate or swirl 2.50
baby cone 1.50
banana split 4.50
chocolate brownie sundae 4.50
walk-away sundae with hot fudge or caramel 4.00

summer shack ice cream cakes
dark chocolate cake with vanilla ice cream
for birthdays and other celebrations
6 inch … 15.00 / 10 inch … 30.00

* priority seating is available for parties of eight or more - call ahead.
* a gratuity of 18% will be added automatically to parties of 8 or more.
* please tell us of your allergies or dietary requirements before you order.
* autographed cookbooks, t-shirts, hats and other fun stuff for sale in the shack.
* gift certificates available – ask your server.

all prices and items are subject to change

LATE NIGHT MENU
SERVED  FRIDAY & SATURDAY

FOOD IS LOVE (TM)

Pizza Menu

Base Pies
  Small Medium Large
Red Pie $6.00 $8.00 $11.00
Red Pie w/ Mozzarella $7.00 $10.00 $13.00
White Pie
(parmesan & garlic) $7.00 $10.00 $13.00
       
Toppings
       
Onion $1.00 $1.50 $2.25
Mushroom $1.00 $1.50 $2.50
Green Pepper $1.00 $1.50 $2.50
Black Olive $1.00 $1.50 $2.50
Sun-Dried Tomatoes $1.00 $1.50 $2.50
Roasted Red Peppers $1.00 $1.50 $2.50
Hot Cherry Peppers $1.00 $1.50 $2.50
Fresh Tomatoes (Seasonal) $1.50 $2.50 $3.00
Eggplant $2.00 $3.00 $4.00
Artichoke Hearts $1.00 $1.50 $2.50
Anchovies $1.00 $2.00 $3.00
Garlic $0.35 $0.75 $1.00
Mashed Potato $2.00 $3.00 $4.00
Mozzarella $1.00 $2.00 $2.00
Fresh Basil $0.35 $0.75 $1.00
Sausage $2.00 $3.00 $4.00
Pepperoni $1.50 $2.00 $3.00
Meatballs $1.50 $2.00 $3.00
Bacon $1.50 $2.00 $3.00  
Chicken $1.50 $2.00 $3.00       
Broccoli* $1.00 $1.50 $2.50
Spinach* $1.00 $1.50 $2.50
Fresh Little Neck Clams* $5.50 $8.00 $10.00
Shrimp* $5.00 $8.00 $10.00
* Suggested for white pies. Ask about our seasonal pies.
       
BAR Salad $6.00      
Seasonal greens, sliced pear, caramelized pecans, crumbled blue cheese, with a light vinaigrette dressing.  
 
All vegetables are fresh and prepared daily    

Beer Menu

BAR Blonde
You won't find this beauty at just any bar stool. Our Blonde has a light nutty aroma with just a hint of spiciness. Take a sip. Notice that sweet toasty flavor? That's from the special malts we use. The spicy dry finish comes from a unique American hops known as Liberty. This isn't a heavy blonde — it's a delicate match of hops and malt. With its clean lager-like finish, you can have a lot of Blondes. A great beer with white pies or for those who like to get around (the dance floor). 107 cal/12oz.
Half Pint 2.50
Pint 4.00
Pitcher 12.00

Am BAR Ale
This beer is a celebration of malt. The aroma leads off with an appealing fruitiness, produced by our house yeast, that gives way to a rich caramel aroma that, in turn, is followed by the herbal character of our finishing hops. Predominantly malty — from the initial nutty flavor through the rich caramel sweetness — it has a light finish that leaves your palate clean and ready for more.
Half Pint 2.50
Pint 4.00
Pitcher 12.00

Pale Ale
This brew emphasizes hops from beginning to end. The clean herbal aroma comes from dry hopping, the process of adding hops after fermentation. For this we chose a variety of hops grown in the Yakima Mountains of Washington. The flavor starts with a delicious malty character and builds quickly to a big hop finish. There is no harsh lingering aftertaste, we have carefully crafted this brew so that the assertive dryness at the end starts to fade just as you are ready for another sip.
Half Pint 2.50
Pint 4.00
Pitcher 12.00

Damn Good Stout
You better believe it. We use seven different malts to create an incredible sensation of aroma and flavor. The special-roasted barleys we use give this brew its smokey espresso scent. And the first sip reveals a rich sweet brew character that ends in a coffee/cocoa finish. Our special natural-character process creates the dense head, tiny bubbles, and creamy character of this dark beauty. Perfect to sit with and contemplate. After a large pie, don't say Decaf Espresso, say Damn Good Stout.
Half Pint 2.50
Pint 4.00
Pitcher 12.00

(can someone explain to me what they mean by the 'Yakima Mountains'?)

nonononononononononono! sososososososososososo wrong! not on my pizza, buddy!

slice--10"--20"
MACARONI & CHEESE
Our most popular slice. $3.00--$6.75--$20
TOMATO PESTO
Our second most popular slice. $3.00--$6.75--$20
LASAGNA
Lasagna Noodles, Mozzarella, Parsley and Asiago. $3.00--$6.75--$20
FMTB
Fresh Mozzarella, Roma Tomatoes and Basil. $3.00--$7.50--$20
BLACK BEAN, FETA, AVOCADO & TOMATO
A truly meaty vegetarian delight. $3.00--$7.50--$20
KALAMATA MOZZARELLA
Fresh Mozz, Kalamata Olive Paste, Roasted Red Peppers and Parsley. $3.00--$6.75--$20
SAUTEED SPINACH
Sauteed Spinach, Roasted Red Peppers and Portobello Mushrooms. $3.00--$6.75--$20
MEDITERRANEAN TOMATO
Tomato, Feta, Kalamata Olive Paste and Parsley. $3.00--$6.75--$20
GRILLED VEGGIE
Fennell, Eggplant, Peppers, Spinach, Glazed Carrots and Red Onion. $3.00--$6.75--$20
GUACAMOLE BURRITO
Rice, Beans, Guacamole, Cheddar and Sour Cream. $3.00--$6.75--$20
PORTOBELLO PESTO
Pesto and Portobello Mushrooms. $3.00--$6.75--$20

STEAK & FRIES
Shaved Angus Beef, French Fries and BBQ Sauce. $3.00--$7.50--$20
PHILLY CHEESESTEAK
Born in Philadelphia. Better in Madison. $3.00--$7.50--$20

BBQ CHICKEN & BACON
A staff favorite. $3.00--$6.75--$20
BBQ CHICKEN & PINEAPPLE
Tangy. Sweet. Refreshing. $3.00--$6.75--$20
CHICKEN PARMESAN
Simple. Satisfying. $3.00--$6.75--$20
CHICKEN CORDON BLEU
Virgina Ham, Breaded Chicken and Bleu Cheese. $3.00--$7.50--$20
BUFFALO CHICKEN
Spicy Chicken and Bleu Cheese. $3.00--$7.50--$20
CHICKEN BURRITO
Rice, Beans, Spicy Chicken, Cheddar and Sour Cream. $3.00--$6.75--$20
PENNE CHICKEN ALFREDO
Alfredo Sauce, Breaded Chicken, Penne Pasta and Parsley. $3.00--$6.75--$20
GRILLED CHICKEN
Grilled Chicken, Cheddar and Bacon. $3.00--$6.75--$20
CHICKEN PESTO
Pesto and Chicken.

Unfortunately they don't list the baked potato pizza nor any of the specials.

-appetizers-

"A favorite for romantic dinners"
***Mobil Travel Guide

The Original Fried Green Tomato with Shrimp Remoulade
(The combination of these two classics was originally created at Upperline in 1992)

Duck & Andouille Etouffée with Corn Cakes & Pepper Jelly

Spicy Shrimp with Jalapeño Cornbread & Aïoli

Crispy Louisiana Oysters with Celery Root Remoulade

Crispy Sweetbreads over Polenta with Mushroom Ragoût

Confit of Duck with Sweet and Savory Garlic

Seared Foie Gras with Seasonal Fruit

-soup and salads-

"The perfect place to dine after a day of exploring the boutiques and galleries of Magazine Street"
Bon Appétit

Trio of Soups (Turtle Soup - Oyster Stew - Duck Gumbo)

Creole Tomatoes with Warm Goat Cheese & Basil Pesto

Warm Brie Salad with Pears

Watercress, Mixed Greens, Stilton Cheese & Pecans

-entrées-

"Duck is ubiquitous on New Orleans menus, but by far the best I had was at Upperline"
Eric Asimov, New York Times

Cane River Country Shrimp

Seared Salmon with Crawfish Bouillabaisse & Aïoli

Grilled Gulf Fish with Warm Salad Niçoise, & Tapenade

Upperline Bar-B-Q Shrimp in a butter pepper Sauce

Bombay Shrimp Curry with Jasmine Rice & Indian Condiments

New Orleans Style Veal Grillades with Mushrooms & Cheddar Grits

Tom Cowman's Famous Roast Duck with Garlic Port or Ginger Peach Sauce

Braised Lamb Shank in Burgundy with Saffron Risotto

Grilled Filet Mignon with Béarnaise or Garlic Port Sauce

Beef Tournedos with Stilton Cheese, Balsamic Mushrooms & Thyme

Rack of New Zealand Lamb with Mint Madeira Reduction

-sides-

"One of New Orleans most notable restaurants"
Dallas Morning News

Slow-cooked Mustard Greens • Sweet Potato Fries

Whole Head of Roast Garlic

Taste of New Orleans
$38.50

A Tasting Dinner of seven Creole/Cajun Favorites

Duck Etouffée with Corn Cakes and Louisiana Pepper Jelly,

Oyster Stew with Watercress and Andouille Gumbo

&

The Original Fried Green Tomato with Shrimp Remoulade

Spicy Shrimp with Jalapeño Cornbread and Roast Duck with Ginger Peach Sauce

&

Warm Bread Pudding with Toffee Sauce

-desserts-

"The Pecan Pie is still one of the best around"
The Philadelphia Inquirer

Upperline Warm Louisiana Pecan Pie

Crème Brûlée with Crushed Pralines

Profiteroles with Vanilla Ice Cream & Bittersweet Chocolate Sauce

Honey- Pecan Bread Pudding with Toffee Sauce

Mango or Burgundy Pear Sorbet

Glass of Port with Stilton Cheese

Winter 2006 Menu

First Course
                                                                                                                      Celery & Puntarella Soup

Fresh-Cut Arugula with Shaved Parmigiano & Banyuls-Shallot Vinaigrette

Castelfranco Radicchio with Avocado, Winter Citrus & Fromage Blanc

Veal Tongue with Roasted Beets & Salsa Verde

Venison Carpaccio with Root Vegetable Remoulade

Charcoal-Grilled Quail with Curried Farro & Pomegranate Salsa

Spinach Ricotta Gnocchi with Brown Butter & Sage

Spaghetti with Stone Crab & Chives

Riccette with Challan Duck Ragu

Nantucket Bay Scallops with Meyer Lemon

Charcoal-Grilled Rouget with Spicy Potato Salad

Sauteed Baby Octopus with Green Garlic, Artichokes & Picual Olive Oil

Blue Point Oysters on the Half Shell with Jalapeño Mignonette  

Entree

Sauteed Whole Dover Sole with Capers & Cauliflower

Risotto with Fresh Gulf Shrimp & Butternut Squash

Stone Church Farm Chicken with Oyster Mushrooms

Spit-Roasted Normandy Duck with Garlicky Greens & Kalamata Olives

Braised Lamb Shank with ‘Minted’ Roasted Root Vegetables

Sauteed Sweetbreads with Mashed Yukon Potatoes, Roasted Peppers & Pancetta

Berkshire Pork Chop with Slow-Cooked Cabbage & Seckel Pears

Prime-Aged Ribeye with Hand-Cut Pomme Frites

Feijoada Kuti and the Africa 70
Brazilian inspired feijoada featuring black beans, roasted seitan, red peppers, carrots and onions; simmered in an orange-cumin-coriander broth and served with basmati rice and cilantro-jalapeno-almond pesto. Accompanied by green beans and marinated red onions; garnished with dandelion greens.
a la carte $14.00/with choice of two basics or cup of soup $16.00

Sacre-Coeur Basmatica in Paris
Rosemary and roasted garlic baked tofu triangles served over a tarragon infused creamy cashew sauce, with quinoa-basmati pilaf and a cucumber-kombu salsa. Accompanied by roasted acorn squash and broccoli. Garnished with spinach.
a la carte $14.00/with choice of two basics or cup of soup $16.00

SOUPS, STARTERS, AND SIDES
Miso Soup - with wakame and tofu
cup $3.00
bowl
Soup of the day
cup $3.25
bowl
Kombu Vegetable Buillon - a warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage & thyme.
Angelica Pickle Plate - garlic kelp pickles, assorted seasonal pickled vegetables and marinated beets.
Ruby Kraut - our homemade red cabbage sauerkraut.
Walnut-Lentil Paté - topped with tofu sour cream, served with baked rice crackers and crisp crudites.
Hummus - served with baked zahtar pita wedges and crisp crudites.
Norimaki - six pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-shoyu dipping sauce (ingredients vary daily).
Mashed Yukon Gold Potatoes -
served with brown rice gravy.
Soba Sensation - rich velvety sesame sauce ladled over soba noodles, topped with
pickled red cabbage garnish.
Curried Cashew Spread - an intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder and unpasteurized miso. Accompanied by crisp crudites.
Thai Mee Up - All Raw - delicate strands of daikon radish, butternut squash, & carrot dressed with Thai tahini sauce, garnished with marinated kale.
* SPECIAL APPETIZER*
Agrarian Salgado - Baked rounds of mashed Yukon-Gold potatoes and herbed seitan, embracing a
parsley-almond pesto center; topped with dill-tofu sour cream, and garnished with piquant marinated kale.
$3.25
$4.00
$1.50

$4.00
$2.00
$6.00
$5.50
$7.00

$4.50
$5.50
$5.25

$4.00

$4.00

$7.00

SALADS

Spring lettuce starts at Mt. Dell farm.

House- lettuce melange; sunflower sprouts; grated red & green cabbage, daikon, carrots, and beets; topped with clover sprouts; served with your choice of dressing.
Sea Caesar - crisp romaine lettuce tossed with creamy garlic dressing. Topped with seasoned sourdough croutons, a sprinkle of smoked dulse and nori strips.
Orchard - mesclun lettuces, apple, toasted pecans, dried bing cherries and sourdough croutons; tossed in a rosemary vinaigrette.
Mixed Sprout - a refreshing toss of snow pea shoots, sunflower sprouts & seeds, and mint; mixed with cabbage, daikon and carrots in a cool mint vinaigrette. Adorned with toasted peanuts, onion sprouts and watercress.
Kinpira - rich mix of oven-roasted burdock, carrots & ginger in a teriyaki glaze, tossed with hiziki & arame. Served on a drift of snow pea shoots. Sprinkled with toasted white & black sesame seeds.
Daily Special Salad
(For example:)
Udon noodle-vegetable salad with roasted tofu, arame, carrots, scallions, green cabbage and peanuts; tossed in cilantro-jalapeno vinaigrette and served over mixed lettuce. Accompanied by green beans and crostini.

Regular $6.50
Larger $9.00

$7.25

$7.50

$7.25

$9.50

Small $7.00
Large $10.00

PANTRY PLATE
Select menu items, served cool, to mix and match (no substitutions please).

Walnut-Lentil Pate*
Assorted Seasonal Pickled Vegetables*
Norimaki*
Simple Salad*
Hummus*
Ruby Kraut*
Baked Marinated Tofu
Today's Special Vegetable
Marinated Hiziki and Arame Salad
Baked Marinated Tempeh
Today's Salad Special*
Live Curried Cashew Spread*
*starred items available in larger a la carte portions elsewhere on menu

Choose
three at $6.50
four at $8.25
five at $10.00

SANDWICHES
Sam or I Sandwich - herbed baked tofu layered with marinated hiziki and arame, crisp grated daikon, ruby kraut, a smear of mellow sesame spread and lettuce. Served on choice of mixed grain bread or sourdough spelt bread.

Hot Open Face Tempeh Sandwich - slices of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory mushroom gravy. Served on a bed of raw spinach, garnished with ruby kraut.
- with a scoop of mashed potatoes

Marinated Tofu Sandwich - lemon herbed baked tofu layered with seasonal roasted vegetables, a smear of parsley-almond pesto and lettuce. Served on choice of mixed grain bread or sourdough spelt bread.

Warm Tempeh Reuben Sandwich - our version of this classic features baked marinated tempeh, seasoned with caraway and cumin, tofu Russian dressing, sauerkraut and lettuce. Served on choice of mixed grain bread or sourdough spelt bread.

Half Sandwich Deal - half a sandwich (Tofu, Sam or I, Reuben), simple salad or cup of soup, and kukicha tea.

$7.75

$8.75

$10.00

$7.75

$7.75

$8.25

ENTREES

Dashi and Noodles - bowl of traditional Japanese broth made with shiitake mushrooms, kombu, fresh ginger and shoyu; served warm over soba noodles. Adorned with chef's select garnishes.

Three Bean Chili - piquant chili made with homemade seitan, kidney and pinto beans & lentils; slowly simmered with sun-dried tomatoes and a blend of chilis; topped with lime-jalapeño tofu sour cream. Served with fluffy Southern style cornbread and butternut squash-red onion salsa.

Norimaki - nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-shoyu dipping sauce.
(ingredients vary daily)

Thai Mee Up - An All Raw Entree - delicate strands of daikon radish, butternut squash & carrot, on a bed of zippy marinated kale, dressed with Thai tahini sauce.

Olé Man Seitan - Homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with smoky molé, lime-jalapeño tofu sour cream and a slice of sassy pimento.

Small $6.50
Large $9.50

Wee portion $7.50/Grand port. $10.00

$10.00

$7.75

$13.00

DRAGON AND COMBO BOWLS/BASICS
(One substitution only. All served with your choice of dressing.)

Dragon Bowl- rice, beans, tofu, sea vegetables, and steamed vegetables.
Dragon Bargain - a dragon bowl served with a cup of soup and bread with spread.

Wee Dragon - a dragon bowl in half portion.
Wee Dragon Bargain - a half dragon served with a cup of soup and bread with spread.

Combo Bowls
(Your choice of any combo from the basics below.)

Basics
Tempeh
Bean of the Day
Sea Vegetables
Soba Noodles
Millet
Steamed Vegetables of the Day
Simple Salad
Rice
Tofu
3 Grain Mix (basmati rice, wild rice & amaranth)

$11.50
$16.50

$7.50
$12.50

Choice of:
two $6.50
three $8.25
four $9.50
$3.75
$2.50
$4.00
$3.25
$3.00
$3.75
$3.75
$2.50
$3.00
$3.00

BREADS, SPREADS, AND DRESSINGS
Angelica Cornbread- rustic, whole grain slice (wheat free)
Sourdough Bread - serious whole wheat slice
Southern Style Cornbread - generous square, light & fluffy (wheat)
Small Angelica Loaf
Miso-Tahini- rich and smooth
Ginger-Carrot - light and bright
Onion - sweet and savory
8 oz. container of spread
(available only with small bread loaf)
House- puree of tahini, scallions and parsley
Oil Free - blend of brown rice vinegar, scallions and shoyu
Balsamic Vinaigrette - a mix of balsamic vinegar, olive oil & mustard
Creamy Carrot - with ginger and dill
Brown Rice Gravy- brown rice flour roux with a savory blend of herbs, spices and shoyu
Soba Sensation Sauce - rich, velvety sesame sauce
Sea Caesar Dressing - creamy garlic dressing $2.00
$1.75
$2.00
$6.25
$1.50
$1.00
$1.00
$8.00

No charge for first dressing or gravy. Refills are $.75

$1.75
$1.75

DESSERTS
Everyday we offer two special desserts priced at $5.00. In addition we have these selections below:
(Please call 212-228-2909 and ask to "hear" our daily desserts.)

Fruit Kanten Parfait.

Fruit Kanten (fruit varies daily)
Fruit Kanten Parfait with nut cream
(fruit & nut cream vary daily)
Cookie of the Day
Sweet Muffin of the Day
Five Grain Savory Muffin
Fig Newton

Some examples of our daily sweet inspirations:
* Chocolate Mousse Sundae with banana cream and almond praline
* Coconut-Raspberry Layer Cake with pistachio cream
* Lemon Cheesecake with cherry coulis

$3.75
$4.25

$2.00
$2.50
$2.50
$1.25

BEVERAGES

Fresh pressed cider.

Juices - made to order
Carrot
Carrot-apple
Carrot-mixed vegetable
- added fresh ginger

Lemonade - Vibrant!
Hot Mulled Cider
Apple Cider (chilled)
Cranberté - Pure cranberry juice, kukicha tea, apple cider & fresh orange. - hot/chilled

Ceylon Orange Pekoe Tea - Single garden black tea with hints of honeysuckle.
Green Tea - hot
Mu 16 Tea - hot
Kukicha Tea - hot/chilled

first tea refill free

Grain Coffee with Rice Dream
grain coffee refill

$4.50
$4.75
$5.75
$.30

$2.10
$2.50
$2.25
$1.80/$2.10

$1.25
$1.25
$1.25
$1.10/$1.40

$2.00
$1.00

9.50 Stuffed Mushrooms
Four large mushrooms, stuffed with jumbo lump crabmeat and topped with swiss, asiago and provolone cheese with a hint of sherry wine
8.95 Timbeaux's Tidbits
Strips of certified black angus beef tenderloin, battered and fried served with sauce béarnaise
9.75 Jumbo Lump Crab Cakes
Pan-fried and served with creole tartar sauce
9.75 Oysters & Fried Green Tomatoes
Louisiana oysters and green tomatoes, dusted in corn meal and flash fried until golden, topped with a creamy sorrel and brie sauce
9.50 Blackened Chicken & Crawfish Pizza
BBQ sauce, blackened chicken, bacon, red onions and crawfish tails baked on a thin crust and topped with Monterey Jack cheese
10.50 Steakhouse Bruschetta
Thinly sliced ribeye with fried onions, mushrooms, red onion, Worcestershire and finished with sauce béarnaise
9.75 New Orleans BBQ Shrimp
Large peeled shrimp smothered in a spicy white wine garlic butter broth and served with French bread
8.50 Courthouse Square Dirty Bleu Chips
Topped with melted bleu cheese, smoked bacon, andouille sausage and green onions
10.75 Oysters Hernando
Six fresh oysters on the half shell baked with lump crab stuffing, green onions and sauce hollandaise
9.50 Cajun Crawfish Dip
New Orleans freshly sautéed crawfish, a creole flavored cream cheese sauce and homemade fried corn tortilla chips
10.95 Voodoo Spiked Shrimp Cocktail
Four large gulf shrimp served with chef's blend vodka cocktail sauce

Soups

cup 5.25 / bowl 8.50Louisiana Seafood & Sausage Gumbo
6.50 Creole French Onion Soup
with Holland rusk and swiss cheese
7.50 Soup D'jour

Salads

6.00 Timbeauxs Salad
Fresh salad greens, smoked bacon, sliced eggs, green onions, garlic croutons and tossed with our homemade bleu cheese dressing
6.00 Classic Caesar Salad
Tossed table side with creamy Caesar dressing, garlic croutons and parmesan cheese (anchovies available upon request)
6.00 Spinach Salad
Topped with red onions, mushrooms, sliced eggs, parmesan cheese, garlic croutons and our homemade andouille vinaigrette dressing
6.00 Garden Salad
Fresh salad greens, tomatoes, red onions, cucumbers, pickled okra, croutons and your choice of dressing
7.00 Steakhouse Tomato & Onion
Romaine leaf lettuce, topped with sliced beef steak tomatoes, red onion, bleu cheese and a balsamic vinaigrette
7.00 Wedge Salad
Crisp iceberg lettuce wedge, grape tomatoes, red onion, bleu cheese and house made tomato vinaigrette
7.00 Fresh Mozzarella & Tomato Salad
Drizzled with aged balsamic vinegar, olive oil and fresh basil

House Specialties
All entrees served with choice of salad and fresh baked bread

19.95 Vegetarian Platter
Served with poached asparagus, sautéed mushrooms, mixed vegetable medley, pecan roasted Brussels sprouts and sautéed tomatoes
17.50 Grilled Breast of Chicken
Topped with grilled zucchini, yellow squash, roasted peppers and melted swiss served with garlic leek mashed potatoes
21.50 Stuffed Chicken Florentine
Free range chicken breast, stuffed with a blend of fresh spinach, mushrooms and parmesan, baked in white wine and butter, finished with a supreme of mornay sauce
23.50 Cajun Grilled 14 oz Double Cut Pork Chop
Served with Hollandale, MS cracked corn grits, fried onions and finished with a creole cream sauce
19.50 Rosemary Chicken & Mushroom Pasta
Herb roasted chicken with wild mushrooms in a sherry laced cream sauce, served over linguini with parmesan, feta cheese and green onions
34.50 Black & Bleu
10 oz center cut filet mignon, blackened and served with bleu cheese mashed potatoes and finished with cane syrup demi glace
24.50 Crispy Mustard Fried Rainbow Trout
Stuffed with jumbo lump crab meat and rockefellar spinach, finished with sauce béarnaise
19.50 Almond Crusted Salmon
Served with poached asparagus, crispy fried leeks and finished with a lemon dill butter
21.50 Bayou Fried Seafood Platter
Zatarain's battered and fried catfish, shrimp and oysters served with green onion hush puppies and creole tartar sauce
19.50 Blackened Chicken & Crawfish Linguini
Tomatoes, spinach, mushrooms, sherry wine, green onions and parmesan cheese
19.50 Shrimp and Grits
Creamy Hollandale, MS cracked corn grits, jumbo gulf shrimp, tasso ham, sun dried tomatoes and baby spinach, finished in a creole buttered pan jus
26.95 French Quarter Stuffed Shrimp
Six Jumbo gulf shrimp stuffed with our delicate lump crab mixture, drizzled in a warm lemon buerre blanc and served with a julienne vegetable medley
48.00 Surf and Turf
Butter roasted 8 oz Australian lobster tail with a 8 oz center cut filet mignon, served with garlic leek mashed potatoes and drawn butter

Steaks
All steaks include choice of salad, potato, and fresh baked bread.

24.50 8 oz Center cut filet
27.50 10 oz Center cut filet
22.50 14 oz Slow roasted prime rib
34.00 22 oz Cowboy ribeye
27.00 14 oz New York strip
26.00 14 oz Rib eye
28.50 20 oz Slow roasted prime rib

Lagniappe

4.00 Baked potato or steak fries
5.50 Au gratin potatoes
5.50 Twice baked potato
4.00 Garlic leek mashed potatoes
5.50 Asparagus with hollandaise
4.00 Béarnaise
5.50 Crawfish béarnaise
4.00 Pecan Brussels sprouts
5.50 Vanilla bean and bourbon whipped sweet potato

Prime soft shell Crab impregnated with sesame extract and crushed ginger. One of the trendiest dishes in Ho Chi Minh City now. Unmissable.

Crispy Tofu dressed with limed scallion soy

Spicy Beef Brisket simmered with lemongrass. Wicked way of cooking beef brisket to tenderness. The beef holds all the juice of lemongrass which explods in your mouth

Saigon torch roast pork belly braised in caramelised "nuoc mam". Really traditional an authentic, presents in every Vietnamese meal. A real "man" dish.

Steamed "Pho" Paper Rolls stuffed with house pickle, salad and wafer tender beef. Need to be eaten with 10 minutes

Basa Fish pan seared with lemongrass and shallot. Incredible basa fish cut-into-chunks coated with turmeric and lemongrass, bounced on a pan, topped with a sprinkle of chilli, and a patience of the chef waiting for the whole shebang to be done

Wicked crispy Frog tossed with onions & Capsicum

Lotus stem salad of pork, shrimps and Viet herbs. Bags of crunchy fresh lotus, limey zap and a jolt of sweet chilli sauce filled to boot

"Wicked crispy frog" would be my new screen name ;_;

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turn of the century banquet menus or brooklyn 2015? you be the judge...