Think Pink VII

Thursday, August 14th, 2008

Oyster & sausage Bordelaise

Salads
Roasted pepper and fresh shell beans and curly parsley 11.50
Heirloom tomatoes, basil and ricotta croutons 12.00
Garden lettuces 8.50 with Laura Chenel cabecou 9.50

Appetizers
Sardine crostini, heirloom tomatoes, Cerignola olives and capers 12.00
Scallops with zucchini and tomato water beurre blanc 14.00
Cheese plate: 13.00
Housemade charcuterie plate: 14.00
Melon and tomato gazpacho 8.00
Soup 8.00

Entrées
Spit roasted poussin with brioche, roasted zante grapes, cippolini onions and baby red mustard greens 20.00
Whole roasted fish, red potatoes, lucque olives, wild fennel and aioli 22.00
Spit-roasted pork loin, black eyed peas, corn and tomato jam 21.00
McCormack Ranch goat and sausage with socca, eggplant and wild arugula 22.00
Dry aged steak 36.00

Make a reservation.