Website Launched: 11/09/2009
Please forgive the lack of options; we’re still brand new.
Please enjoy the partial menus while we’re on the quest for a well-balanced selection.
Happy eats!
[K] & |b|
Weekend Brunch Menu
Eggs
Arugula, Prosciutto and Gruyère Omelet
Miniature omelet with one egg, garden arugula, prosciutto and shredded gruyère.
Pastries
Cinnamon Rolls
Topped with generous layer of cream cheese frosting.
Cream Cheese Coffee Cake
With hints of lemon zest, and topped to sliced almond crust.
Double Berry Lemon Scones
Cranberries and blueberries in a lemon-zest biscuit.
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Autumn & Winter Lunch Menu
Soup
Chili
Chorizo, maple sausage and tri-tip with eleven spices simmered in an amber ale.
Clam Chowder
Manila clams simmered in a cream broth with bacon and vegetables.
French Onion Soup
Garden onions in a vermouth beef broth, topped with sliced baguette and gruyère.
Hearty Garden Lentil Soup
Green lentils with Italian sausage and mushrooms in dark broth.
Turkey and Wild Rice with Mushroom Soup
Shredded turkey with wild mushrooms in sage-garden broth.
Zuppa Toscana
Spicy Italian sausage with potatoes and chard.
Salad
Autumn Citrus Salad
Tangerines, cranberries and goat cheese over bed of garden lettuce tossed with vinaigrette.
Roasted Beets with Tangerine, Spinach and Chevre
With hazelnut and pistachio over spinach and tossed with vinaigrette.
Winter Salad with Green Goddess Dressing
With hints of anchovy, chives, parsley and tarragon.
Winter Salad with Apple, Walnuts and Asiago
With walnuts and herbed-bleu cheese.
Pasta
Pasta Puttanesca
Anchovies, olives and garlic in pepper-herb tomato sauce.
Spaghetti Bolognese
Beef and sausage in Burgundy and herb-tomato sauce.
Spicy Clam Pasta with White Wine Sauce
Tossed in butter with garlic, parmesan and parsley.
Spicy Italian Sausage with Garlic Cream Penne
Tossed with shallot, spinach and parmesan.
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Autumn & Winter Dinner Menu
Appetizers and Small Plates
Pizzetta
Quartered slices of caramelized onions, prosciutto and chevre, topped with minced parsley.
Garlic and Tarragon Shrimp
Sautéed in butter, salt and pepper.
Full Plates – Chicken
Baked Chicken with Lemon and Garden Herbs
With basil, oregano, rosemary and thyme panko.
Coq Au Vin
With Cognac, Burgundy and shiitake mushrooms in bacon and garlic.
Full Plates – Game Meat
Panko-Crusted and Sautéed Chukar with Garden Salad
Panko-crusted chukar breast with garden salad, tossed in champagne vinegar, grape seed oil, Dijon mustard and fresh chives, topped with aged gruyère and toasted panko crumbs.
Stewed Chukar with Smashed Potatoes
Cubed chukar in Cognac and Burgundy, with garden herbs and vegetables.
Full Plates – Beef
Boeuf Bourguignon
Cubed beef in Cognac and Burgundy, with garden herbs and vegetables.
New York Strip, Baked Potato and Garden Vegetables
Served with red wine herb reduction and caramelized onions.
Full Plates – Pork
Mid-Winter Pork Chops
Garlic and rosemary-brined pork chops with asparagus fries and purée of celery root, fennel and apples.
Desserts | Sweets
Chocolate Chip Cookies
Served warm with bittersweet chocolate chunks.
Mandarin Parfait with Candied Ginger
With tapioca. almonds and vanilla beans.
Mexican Lime Pie
With graham cracker crust and whipped cream.
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For the Four-Legged Diners
Flaxseed and Wheat Germ Dog Biscuits
Packed with omega-3 fatty acids, protein, potassium, iron, riboflavin, calcium, zinc, magnesium and vitamins A, B1 B3 and E.
